Broccoletti Soup with Stracciatella Pugliese

Method

1. Clean the broccoletti (or cime di rapa): remove the tough stalks and any large leaves, keeping only the tender florets and small leaves. Cut larger ones in half or quarters.
2. Bring a large pot of salted water to a rolling boil. Add the broccoletti and blanch for 5–7 minutes, uncovered, until tender but still bright green.
3. Prepare an ice bath. Using a slotted spoon, transfer the broccoletti to the ice water to stop the cooking. Reserve the cooking water.
4. In a separate large pan, heat a generous amount of extra virgin olive oil over medium heat. Add 2–3 garlic cloves (lightly crushed in their skins) and 1 dried chili pepper. Sauté until the garlic is fragrant and golden, but not burnt.
5. Drain the broccoletti from the ice water and add them to the pan. Stir well to coat with the oil and aromatics. Cook for 2–3 minutes.
6. Ladle in some of the reserved cooking water (about 1–2 cups) to create a light broth. Bring to a simmer and cook for another 5 minutes, adjusting the consistency with more water if needed.
7. Remove the garlic cloves and chili pepper if you prefer (or leave them in for more flavor).
8. Add the stracciatella pugliese (or fresh stracciatella cheese) to the pan. Stir gently until the cheese melts into the broth, creating a creamy, slightly sweet sauce.
9. Season with salt to taste.
10. While the soup simmers, prepare the crostini: cut stale bread (preferably from Genzano or rustic Italian bread) into small cubes or chunks. Heat some olive oil in a small skillet, add a garlic clove (crushed), and fry the bread cubes until golden and crispy. Discard the garlic if desired.
11. Serve the soup in bowls, topped with the fried bread cubes and a drizzle of extra virgin olive oil. Enjoy hot.