Ingredients
- 4 oz. Parmigiano Reggiano rinds
- 2 ea. Bay leaves
- 1 Tbsp. black peppercorns
- 2 qts. Vegetable stock
- 8 oz. Flour + Water Foods Organic Macaroni
- 2 cups asparagus, cut into ¼” rounds
- 2 oz. baby spinach
- Juice of a lemon
- 4 large eggs
- Pinch of salt
- 1 bunch chives, minced
- ½ cup freshly grated Parmigiano Reggiano
- Fresh cracked black pepper
- 2 Tbsp. extra virgin olive oil
Method
Step 1 (parmigiano rind broth *do ahead recipe): Tie the parmigiano rinds, bay leaves and peppercorns in cheesecloth to create a sachet. Gently simmer the sachet in vegetable stock for 2 hours. The stock will reduce to about 1.5 quarts. Remove and discard the sachet and strain the broth through a fine mesh sieve. Season to taste with salt and reserve until ready to finish the dish.
Step 2: Bring 4 quarts of water to a boil in a 6 quart stock pot or dutch oven. Once the water comes to a boil, season with ¼ cup of kosher salt and cook the macaroni until al dente (about 10 minutes). Meanwhile, bring the parmigiano broth to a boil in a separate pot. Once the broth comes to a boil, remove from heat and reserve until pasta finishes cooking.
Step 3: Once the pasta is cooked, strain in a colander and add to the parmigiano broth. Turn the burner back onto high heat. Add the asparagus rounds and spinach and season with salt and lemon juice. In a bowl, whisk together the eggs, a pinch of kosher salt, minced chives and half of the freshly grated Parmigiano Reggiano. When the broth returns to a boil, slowly drizzle in the egg mixture (think egg drop soup) and stir the broth as it comes back to a boil. Once the broth comes back to a boil turn off the heat and season to taste with kosher salt and a very generous amount of fresh cracked pepper.
Divide between 4 serving bowls and garnish with the remaining Parmigiano and a drizzle of extra virgin olive oil.
