Green garlic soup with strangolapretti

  (Kirk McKoy / Los Angeles Times)

Green garlic soup with strangolapretti

Total time: 35 minutes, plus 15 minutes resting time for the strangolapretti

Servings: 4

Note: Adapted from Evan Funke, executive chef at Rustic Canyon Wine Bar & Seasonal Kitchen. Green garlic is available seasonally from farmers markets and select well-stocked supermarkets.


2 green garlic stalks, greens only

1 tablespoon olive oil

3/4 teaspoon kosher salt, divided

1 cup toasted coarse bread crumbs

1/2 cup grated Parmigiano Reggiano

2 tablespoons flour

1/4 cup ricotta

3 eggs

1. Cut the green tops from the green garlic stalks, wash them in plenty of cold water and drain well.

2. In a large saute pan over medium heat, cook the garlic greens in the olive oil and season with one-fourth teaspoon salt, stirring frequently until tender, about 4 minutes. Remove from heat, and set the greens aside until cool enough to handle. Then finely chop the greens and set aside.

3. In a medium bowl, combine the bread crumbs, Parmigiano, flour, remaining salt, ricotta, eggs and cooled chopped garlic. Mix well. Cover and set aside to rest for 15 minutes.

4. Form the dough into 12 balls almost 1 1/2 inches in diameter (like meatballs), and set aside while you make the soup.

Soup and assembly

3 tablespoons olive oil