SARDINIAN SOUP WITH BROTH, EGG, CHEESE AND BREAD
HOME | > | MAIN | > | SOUP |
Preparation: medium
Prep: 25
Cook: 45 minutes
Serves 6
INGREDIENTS:
- 8 cups clear stock
- 2 eggs
- 5 TBSP grated Parmesan cheese
- 1 pound Mozzarella cheese, diced
- 4 tsp finely chopped parsley
- 12 slices fried bread
- Freshly ground black pepper

METHOD:
- THE stock for this soup is made from mixed chicken, beef and veal.
- BRING the stock to the boil. Beat the eggs with the Parmesan and a sprinkling of freshly ground pepper. As soon as the stock comes to the boil, pour in the egg-mixture and let it cook for a minute or so until set. Add the Mozzarella and parsley.
- PUT 2 slices of hot fried bread into each soup bowl and ladle the hot soup over the top.
From: Italian Regional Cooking (R)
Also from Ada Boni:

Copyright © 2000,2012 e-rcps.com, All Rights Reserved
Recipes
Basics
Glossary
FAQ
Cookbooks
Tell a friend

Cooking Classes
Cooking classes in the U.S. and Italy.
Gastronomy Tours
Tour Wine & Olive oil country and other regions.
Links
Links to other sites of related interest.
Sources
Where to buy special ingredients and utensils.
Ask the Chef
If you don't find your recipe.
FAQ
Cookbooks
Tell a friend

Cooking Classes
Cooking classes in the U.S. and Italy.
Gastronomy Tours
Tour Wine & Olive oil country and other regions.
Links
Links to other sites of related interest.
Sources
Where to buy special ingredients and utensils.
Ask the Chef
If you don't find your recipe.