Zuppa di Cavolo Nero e Orzo
(Black Cabbage and Orzo Pasta Soup)
2 Qts Chicken broth 2 Cloves Garlic - sliced thinly 1/2 Lb. Cabbage - black headless or Savoy 3 Tbl. Olive oil - Extra virgin 1/4 Lb. Pasta - Orzo or other small pasta 1 Lg. Egg 1/4 Cup Cheese - Parmesan: freshly grated 1 Cup Fava Beans - optional
Bring the chicken stock to a simmer. Add the cabbage and the garlic cloves. Bring to a boil, and leave to boil gently.
Remove the spines from the black cabbage and slice it into thin strips. Cut each strip into 2-3 inch pieces. If using Savoy cabbage, it is not necessary to remove the spines. Simply cut it into 2-3 inch strips. Saute the cabbage for 5-7 minutes in 2 cloves of garlic and 1/4 cup of extra virgin olive oil to which 1/4 cup of water has been added. When the water has evaporated, add the cabbage to the chicken stock, and cook for an additional 10 minutes. Add the fava beans and cook for 5 minutes longer. If not using the fava beans, cook for the same length of time.
Add the pasta and cook for 10 minutes. Beat the egg with a whisk and a little salt and pepper. Slowly pour it into the soup, stirring the soup rather vigorously to disperse the egg rapidly. Let this cook for an additional 5 minutes.
Serve the soup hot. Sprinkle a generous tablespoon of grated Parmesan cheese onto each bowl as it is served.
Last updated on:04/10/03 12:21:18 AM