Ricotta Brick Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g ricotta
- g grated Parmesan
- eggs
- salt
- lemon zest and nutmeg
Instructions
- Sieve the ricotta; mix in Parmesan, salt, zest, nutmeg and the eggs one at a time.
- Pour into a smooth paper-lined mold and cook in a bain-marie.
- Unmold cold, cut into ~1 cm dice, and serve in boiling broth; serves five or six.