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- Escarole Soup
- (Zuppa Di Cicoria)
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- Ingredients:
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- For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Soup:
1 and 1/2 lbs (675 grams) escarole
- 2 eggs
1 oz (25 grams) butter
1 oz (25 grams) Parmigiano cheese, freshly grated
4 country-style bread slices
Salt and pepper
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- Directions:
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- Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Prepare the Soup:
Bring the stock to a boil.
Parboil the escarole in boiling water for about 5 minutes.
Drain, squeezing out as much liquid as possible, and coarsely chop.
Melt the butter in a saucepan, add the escarole and cook over a high heat for about 10 minutes.
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- Add the meat stock.
Beat the eggs with the Parmigiano cheese, season with salt and pepper and whisk into the soup.
Lightly toast the bread on both sides under a preheated grill.
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- Put one slice in each of four soup bowls and ladle in the soup. Serves 4.
- That's it!
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