Filled Bread Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- capon or large chicken breast
- prosciutto, fat and lean
- beef marrow
- grated Parmesan
- nutmeg
- egg
- firm bread loaf
- lard, oil or butter
Instructions
- Make a chopped filling of capon breast, prosciutto and marrow, seasoned with Parmesan and nutmeg and bound with egg.
- Sandwich the filling between crustless bread slices, press, and cut into small dice.
- Fry the dice, place in the tureen, and pour over boiling broth.