Angelic Bread Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 150 g fine bread crumb (interior)
- 50 g prosciutto, fat and lean
- 40 g beef marrow
- 40 g Parmesan
- 100 g flour
- 2 minus one white eggs
- nutmeg
Instructions
- Soak and press dry the bread crumb; chop prosciutto fine and work the marrow to an ointment.
- Combine with Parmesan and eggs, then shape on floured board into soft hazelnut-sized balls.
- Cook in boiling broth ten minutes; serves ten or twelve.