Ingredients Jump to Instructions ↓

  1. 8 cups beef or veal stock

  2. 2 eggs

  3. 6 tablespoons grated pecorino cheese

  4. Freshly ground black pepper

  5. 1/2 pound mozzarella cheese

  6. 4 teaspoons finely chopped fresh parsley leaves

  7. 12 pieces Carta Musica bread (Sardinian Parchment Bread)

Instructions Jump to Ingredients ↑

  1. Place the stock in a saucepan, over medium heat. Bring to a boil. In a small mixing bowl, combine the eggs and pecorino cheese. Season with pepper and mix well. Whisk the mixture into the boiling stock. Cook for 1 minute. Add the mozzarella cheese and parsley. Whisk well. Place 2 pieces of the bread into each shallow bowl. Ladle the soup over the bread and serve.

  2. Yield : 6 servings


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