Beef Broth With Greens And Orecchiette



Prep Time

5 minutes

Cooking Time

15 minutes

  • 1 box Barilla orecchiette

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon garlic, minced

  • 2 bunches rapini, remove ends, 2 inch pieces (also labeled under broccoli rabe)

  • 2 32-ounce cartons beef broth, unsalted

  • Sea salt and black pepper, to taste

  • 8 eggs

  • 1 quart water

  • 1 tablespoon white vinegar

Related recipes

Warm up on a cold day. 

Related  Slow Cooker Mac And Cheese
1) Cook pasta according to package directions, drain and keep warm

2) Heat olive oil in large skillet over medium-high heat. Add garlic and sauté for 30 seconds

3) Add rapini greens and sauté for 30 more seconds or until wilted. Add broth

4) Do not boil just bring to simmer, simmer until rapini is tender, approximately 4 minutes

5) Season with salt and pepper to taste

6) Crack eggs into individual custard cups

7) In separate large saucepan, bring water and vinegar to simmer

8) Slide eggs from custard cups into simmering water and cook until desired firmness. Remove with slotted spoon

9) Divide greens, pasta and broth into eight bowls and top with poached egg

10) Top egg with sea salt

Get more from Passion For Pasta!

There are no reviews yet. Be the first one to write one.