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Zuppa Sarda

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, H, C, D
    MineralsZinc, Copper, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

    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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