Breadcrumb Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- dry breadcrumb (from stale bread, pounded and sieved)
- broth
- eggs
- grated Parmesan
Instructions
- Pour sieved dry breadcrumb into boiling broth in the proportion used for semolino.
- Beat 2+ eggs in the tureen with a heaping spoonful of Parmesan per egg, and pour the boiling soup over them gradually.