Broth of bread, egg and cheese

Soup, 15th century, Italian
Based on Brodetto de Pane, Ova et Caso Show original recipe
Alternate reconstructions:
Reconstructed 01/01/1993 by Dante de Felice, Johanna Dudley

Ingredients

1/2 cup Breadcrumbs (dried)
1 can Beef Broth
1 can Water
1 Eggs
1/4 cup Grated Parmesan Cheese
1 large pinch Saffron

Steps

  • Sprinkled bread crumbs into broth gradually stirring well. Cooked, stirring constantly for 12 minutes. Set 1/2 cup aside to cool.
  • Meanwhile mix egg, cheese & saffron. Gradually added cooled breadcrumb/broth mixture, beating constantly. Carefully add to hot broth/crumb mixture, stirring constantly. Continue to cook until thickened.

Notes

Really salty from the canned broth. Brown & gloppy looking - needs garnish.

Reviews

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