Lunchbreak: Formento’s chef Tony Quartaro makes wedding soup

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Tony Quartaro

925 W. Randolph Street
(312) 690-7295

Formento’s Italian Wedding Soup
Recipe makes 3 quarts of soup

2 oz. pancetta, sliced into thin rounds and julienned
5 oz. leek bottoms, split in half and julienned
3.5 oz. celery, medium dice
4.5 oz. carrots, medium dice
2 cloves of garlic, smashed with a knife
1/2 teaspoon chili flake
2 bay leaves
2 qt. chicken stock
5 oz. escarole, blanched and chopped
3.5 oz. rapini, blanched and chopped
4 oz. cheese rinds, bundled in cheesecloth
36 chicken meatballs, 1 oz. each
10 oz.  acini di pepe pasta
parmesan for grating
black pepper to taste

Sweat pancetta in large saucepan until fat is rendered and crispy. Add leeks, celery, garlic and bay leaves to pancetta, cook until celery is translucent and tender. Add carrots and cook until al dente.  Add chili flake and cook another minute. Add chicken stock and simmer 20 minutes. Add cheese rinds and continue to simmer 10 minutes. Add acini di pepe pasta, continue simmering for 10 minutes. Fold in blanched escarole, rapini and meatballs until completely warmed through. Soup is ready to be served, finish with parmesan and fresh cracked black pepper.

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