Bollito di Puntarelle

This recipe comes from Blossom Bluff Orchards. It was submitted as part of CUESA's 2010 Soup Festival.

 

Serves 4

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INGREDIENTS:

3-4 pounds puntarelle, shoots individually cut from the plant, trimmed and split plus inner tender leaves
1 pound ground chicken or turkey meat
Parsley, chopped
1 egg
Salt and pepper
1 clove garlic, minced
3 cups grated Parmesan cheese
1 tablespoon olive oil
1/2-2/3 pound mozzarella, jack, or comte cheese, shredded
3 cups chicken stock

PREPARATION:

1. To prepare puntarelle: Trim all hard outer leaves until you get to leaves that can be split in half cleanly. After setting these aside in a large bowl, pull individual shoots from the core, trim the hard end of the shoot and cut in half the long way. When you get down to the central core, cut the hard bottom off and cut in two or four parts the long way. Soak about 2 pounds of usable leaves and shoots in a water bowl.

2. Mix the meat, parsley, egg, salt, pepper garlic and 1 cup Parmesan. Make little meatballs and fry them in 1 tablespoon of olive oil until browned. Set aside. Boil the puntarelle in a pot of boiling water (3-4 minutes). Do not overcook. Puntarelle should still be hard when you pour water out and rinse in cold water. Reserve 1-2 cups of the cooking liquid.

3. In a small, relatively deep pot (approx 3 quarts), add a layer of puntarelle, grated mozzarella, and meatballs, salt, and pepper. Continue layering until puntarelle is gone, ending with a layer of meatballs and cheese. Pour the reserved cooking liquid in the pot and add 3 cups of chicken stock. Cover the pot and cook over low heat until the flavors have blended, the cheese has melted, and the puntarelle is tender (about 20-30 minutes).