← Nouns Cooking · Italian

Ingredients

• 1.2 l good chicken or meat broth
• 4 Eggs
• 50 g Parmesan, finely grated, plus extra to serve
• 2 tbsp fine semolina
• 1 pinch freshly grated nutmeg
• 1 lemon, zest only (optional)
• 1 tbsp Parsley, finely chopped
• Black pepper
• Salt

Method

1. Bring the broth to a gentle simmer in a saucepan and taste it for salt.
2. In a jug, beat the eggs with the parmesan, semolina, nutmeg, lemon zest (if using), parsley and a grind of pepper until smooth.
3. Stir the broth so it swirls, then slowly pour in the egg mixture while whisking gently with a fork. Keep stirring for 2–3 min over low heat, until the egg sets into soft, tender shreds.
4. Ladle into warm bowls and serve with extra parmesan.

Tips

• The soup is only as good as its broth, so use homemade or the best you can buy.
• Leave out the semolina and check the broth to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Recipes from Italy