Cavolo nero and potato soup with egg and pecorino stracciatella

Ingredients

For 1 serving

• Tuscan kale200 g
• Potatoes150 g
• Eggs2
• Egg whites1
• Pecorino25 g
• Rosemaryto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

In season: October – March

Method

1. Wash the cavolo nero, strip out the tough central rib and cut the leaves into 1 cm strips; peel the potatoes and cut them into roughly 1.5 cm cubes.
2. Heat the oil in a pot over medium heat with the rosemary, add the potatoes and let them take on flavour for 2 minutes; add the cavolo nero and stir until it wilts.
3. Cover with hot water, salt and simmer covered over medium-low heat for 20 minutes, until the potatoes are tender and starting to break up; crush a few with the ladle to thicken the soup.
4. Meanwhile beat the eggs and the egg white in a bowl with the grated pecorino and a grind of pepper.
5. Remove the rosemary sprig, turn the heat to the minimum and pour the eggs into the soup in a thin stream, stirring with a fork; cook for 1–2 minutes, until the eggs set into soft strands, and serve at once.