Rice Dumpling Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 100 g rice
- 20 g butter
- 20 g grated Parmesan
- 1 egg yolk
- nutmeg
- salt
Instructions
- Cook the rice firm in milk; stir in butter, salt, then off the boil add Parmesan, yolk and nutmeg.
- Shape hazelnut-sized balls, fry, and serve in boiling broth as in No. 29; serves six.