Grated Pasta Soup Recipe - Cooking Index
Grated Pasta Soup Recipe - Cooking Index
This ancient recipe speaks both to the [Garfagnana's] historic poverty and to its ingenious ability to create culinary wonders out of virtually no ingredients. The pasta can be made several hours before using or enen the night before. Says Signora Rosa: "This is a wonderful soup to serve guests. Wait until they have arrived before grating the pasta into the hot broth and do it while they are watching. In most cases, they will be amazed that such bonta' -- goodness -- can be created in just a few minutes."
Cuisine: Italian| 1/4 cup | 15g / 0.5oz | Unbleached flour |
| 1/2 cup | 73g / 2.6oz | Freshly-grated Parmigiano-Reggiano cheese |
| 1/2 cup | 73g / 2.6oz | Unflavored bread crumbs |
| 1/2 teaspoon | 2.5ml | Lemon zest |
| 1/8 teaspoon | 0.6ml | Freshly-grated nutmeg |
| Salt - to taste | ||
| 1 | Egg - lightly beaten (large) | |
| 8 cups | 1896ml | Basic Chicken Broth - see * Note |
| Freshly-ground black pepper - to taste |
* Note: See the "Basic Chicken Broth" recipe which is included in this collection.
Place the flour, cheese, bread crumbs, lemon zest, nutmeg, and salt in a large bowl. Mix well. Add the egg and mix by hand until a dense, semi-hard ball has formed. Wrap in plastic and refrigerate for 4 to 6 hours or overnight.
Heat the broth to boiling in a soup pot over medium heat. Remove the refrigerated pasta, unwrap, and place in a ricer. Using the ricer, grate the pasta over the soup, keeping the ricer as far from the steaming broth as is possible.
Serve immediately, dusted with black pepper.
This recipe yields ?? servings.
Source:
ZUPPA ! by Anne Bianchi (c) 1996 - The Ecco Press, Hopewell, NJ - 264 pages - $25.00 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.