Ingredients serve 6

1 head of puntarelle, trimmed outer leaves removed.

1 clarge egg

1/2 pound ground pork

1/2 fine fresh breadcrumbs

1/2 cup fine fresh breadcrumbs

2 tablespoons chopped fresh parsley

2 medium leeks ,

white and pale green parts only finely chopped,

salt , freshly ground pepper

1/4 cup dry white wine

6 cups low sodium chicken broth

1 tablespoon fresh lemon juice

(shaved pecorino )

Method

Tear dark leafy parts of puntarelle into 2 inch pieces , set aside . You ‘ll be left with long white stalks and the core of the puntarelle, which is layered similar to a fennel bulb . Thinly slice care lenghtwise smaller pieces will break away ) & set aside. Using your hands , mix egg , pork , breadcrumbs, parsley , 1 leek and 2 garlic cloves in a medium bowl until well combined season with salt and pepper . Gently roll heaping teaspoonfuls of mixture into balls , transferring to rimmed baking sheets as you go (you should have about 40 meatballs) . Heat 1/4cup oil in a large heavy pot over medium high – heat . cook meatballs turning often to help maintain – high heat . cook meatballs turning often to help their round all over 5-7 minutes. Add remaining leek and 2 garlic cloves to browned and softened about 5 minutes. Add all but a small handful of reserved slices puntarelle core to pot and cook stairing occasionally until soften about 4 minutes . add wine and simmer until liquid is reduced by half about 2 minutes . Add wine and simmer until liquid is reduced by half about 2 minutes. Add broth & bring to a simmer. Add all but a small handful of puntarelle leaves to pot .

season with salt and pepper and bring to a boil. Reduce heat and simmer . Add all but a small handful of puntarelle leaves to pot . season with salt and pepper and bring to a boil . REduce heat and simmer uncovered until papardelle is cooked through and flavours have melted 23-30minutes .

Toss remaining pappardelle core and greens in a small bowl with lemon juice and remaining 1 tablespoon oil; season with salt and pepper

Do ahead . Soup (without dressed puntarelle and pecorino) can be made 1 day ahead . Dress puntarelle and top soup just before serving .

• Uncategorized