Читать книгу Frankie Dettori’s Italian Family Cookbook - Frankie Dettori - Страница 17

3 medium eggs

2 teaspoons finely chopped fresh flat leaf parsley

3 tablespoons grated Parmesan

1 teaspoon lemon juice

1 litre chicken stock

sea salt

Serves: 4

Preparation time: 5 minutes

Cooking time: 5 minutes

Whisk the eggs with the parsley, Parmesan and lemon juice. Place the chicken stock in a saucepan and bring to a rolling boil.

Using a metal spoon, slowly pour in the egg mixture, stirring all the time, so that long ribbons of egg are formed.

Season to taste, take off the heat and serve in warmed bowls immediately.

Frankie

“This is a get-well-soon, cuddle-in-a-bowl, cure-all soup. Based on the classic Italian brodo (chicken stock), this is our version of the famous Jewish penicillin. The addition of lightly beaten eggs and Parmigiano cheese is inspired.”