Some Broth, Some Fregola, Some Broccoli Rabe, and Crispy Prosciutto

Plus, a quick trip to NYC!

I’m just back from a whirlwind trip to NYC, where I was reunited for a quick overnight with my dearest friend Helen before heading to Connecticut to see another friend for a fun project I’m working on - more soon!

I am also putting together some fall tour dates and you’ll hear about them first.

I wish I could share the hottest new restaurants in town with you, but alas, I cannot. These days I much prefer my tried and true spots, which never disappoint. We popped into Keen’s for martinis and crab cocktail, followed by a Cafe China bar dinner at their new location for some much needed Sichuan food. It was perfect. I also managed to sneak in some Vanessa’s Dumplings, which if you haven’t had one of their Sesame Sandwich Pancakes, you haven’t lived!

I arrived home late last night and needless to say, but I’m wiped. Happy, but wiped. Given the weather is most certainly fall here, I put another pot of stock on this morning. I find there is an element of self-care in the ritual. This also means soup tonight and I’m working on a new recipe to share soon.

In the meantime, I’m sharing one of my favorite, flexible recipes. If you don’t eat meat, leave out the prosciutto. If you are vegan, use vegetable stock and shower with nutritional yeast. If you don’t have broccoli rabe, use regular broccoli, or escarole or kale. And with that…

Some Broth, Some Fregola, Some Broccoli Rabe, and Crispy Prosciutto

Photo by Tara Donne for Colu Cooks: Easy Fancy Food

In the blustery, cold winter season, I fervently make broth and turn whatever is lurking about in my fridge into soup. This one in particular came about after my friend Kelly and I went out for what we call a “one and done” drink at Rivertown Lodge in town, which actually means three and then I get home and remember I have to make dinner. Endearingly flexible, make this dish your own tipsy (or not) meal by swapping in any wiltable green or grain. Toppings are optional, but never a bad idea.

INGREDIENTS

2 tablespoons olive oil

3 ounces (85 g) prosciutto, roughly chopped or torn

into 1- to 11⁄2-inch (2.5 to 4 cm) pieces

1 medium yellow onion, finely chopped

1 medium stalk celery, thinly sliced

3 cloves garlic, finely chopped

1⁄2 teaspoon red pepper flakes

1 tablespoon tomato paste

Kosher salt

6 cups (1.4 L) chicken stock

1⁄2 cup (90 g) fregola or pearled couscous

1 bunch broccoli rabe, roughly chopped into 1-inch(2.5 cm) pieces

Topping suggestions: soft-boiled eggs, chili crisp, roughly chopped celery leaves, freshly grated pecorino or Parmesan cheese

METHOD

In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the prosciutto and cook, stirring occasionally, until it begins to crisp and brown in spots, 2 to 3 minutes. Remove from the pot and place on a paper towel–lined plate.

Add the onion and the celery to the pot and cook, stirring occasionally until they begin to soften, 4 to 5 minutes. Stir in the garlic, red pepper flakes, and tomato paste and cook for 1 to 2 minutes more. Season well with salt.

Pour in the chicken stock and when it comes to a boil add the fregola and turn down the heat to a simmer. About 5 minutes before the pasta is finished cooking, add the broccoli rabe to the broth and stir until it wilts and cooks down a bit. Taste and adjust seasoning with salt to taste. Ladle the broth into bowls, making sure you get some fregola and broccoli rabe in each one, and top each portion with some of the crisped-up prosciutto and any of the other toppings I’ve suggested or that you prefer.

If you have soups you love to make, please drop them in the comments!

See you soon.

Love,

Colu