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X Italian Soups
Zuppa alla Pavese/Egg Soup (flavored with bread slices and Parmesan cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ingredients

4 cups chicken or beef broth
4 eggs
4 slices sauted Italian or French bread, quartered

Grated Parmesan cheese



Directions

In a deep skillet bring the broth to a boil.

Break 1 egg at a time into a saucer, then slide it gently into the soup.

Cook until set, then skim out and place in a hot soup plate.

Continue cooking the remaining eggs.

Bring the broth to a boil again, then strain over the eggs.

Arrange the bread around the eggs and sprinkle with cheese.

Serves: 4.


Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Giuseppe Arcimboldo: Summer, detail, 16th century.

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