Bread Soup - {Zuppa Di Polpettine Di Pane}

Recipe Ingredients

		Brown Chicken Stock
2 tablespoons	30ml	Extra-virgin olive oil
		Bones, wings, scraps of 3 whole chickens - excess fat removed
3		Carrots - coarsely chopped
2		Onions - coarsely chopped
4		Celery ribs - coarsely chopped
3		Water
2 tablespoons	30ml	Tomato paste
1 tablespoon	15ml	Black peppercorns
1		Parsley stems
		Soup
2		One-day-old baguettes - cut into chunks
2 cups	474ml	Milk
1/4 lb	113g / 4oz	Prosciutto - cut into 1/8" dice
1 1/2 cups	297g / 10oz	Parmigiano-Reggiano - divided
4		Eggs - separated, and
		Yolks beaten
1/4 cup	36g / 1.3oz	Chopped Italian parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	292g / 10oz	Fresh breadcrumbs
1/2 cup	118ml	Extra-virgin olive oil - for frying

Recipe Instructions

In a large, heavy-bottomed saucepan, heat the oil until smoking. Add the chicken bones and scraps and brown all over, stirring to avoid burning. Remove the chicken parts and reserve.

Add the carrots, onions and celery and cook until soft and browned. Return the chicken bones to the pot and add 3 quarts of water, the tomato paste, peppercorns and parsley, stirring to dislodge the browned chicken and vegetable bits from the bottom of the pan. Bring almost to a boil, reduce to a simmer and allow to cook at a low simmer for 2 hours, until reduced by half, occasionally skimming excess fat.

After cooking, remove from heat and strain out all solids, pressing them with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside.

In a large shallow bowl, cover the bread with the milk. Allow to sit for 10 minutes. Squeeze the milk from the bread by hand, cut the bread into a coarse dice and place in a medium bowl. Add the prosciutto and 1 cup Parmigiano-Reggiano, egg yolks, parsley, and salt and pepper and roll into balls the size of a quarter.

Roll each ball in the egg whites, then the breadcrumbs. In a heavy-bottomed skillet, heat the oil until almost smoking. Cook the balls until golden and remove to a plate lined with paper towels.

When they've drained, divide them evenly among six warmed soup bowls, pour the hot broth over them and serve with the remaining Parmigiano-Reggiano sprinkled over the top.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A37) - from the TV FOOD NETWORK

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