Friday, April 25, 2008

Minestrina della Casa

Simple, nutritious, and delicious; these are the characteristics of this dish. I prepare this fast and hot soup, especially during the winter, when I do not have too much time for cooking. 4-5 servings

This recipe is courtesy of the US Navy at a very interesting page describing Italian cooking at Vincenzo Mortoro

4 Eggs
Pepper -- a pinch
Bouillon -- 2 cubes
Very small pasta -- 1/2 lb.
Salt -- 1 teaspoon
Grated Parmesan -- 1/4 cup

Eggs: Beat in a small bowl with a pinch of pepper.
1. In a pan over medium heat, dissolve the bouillon cubes in 6 cups of water.
2. Bring to a boil, add pasta and salt, stir, cover and cook until done. Stir occasionally.
3. Turn off the heat, pour in the eggs very slowly while stirring fast with a whisk (the eggs must blend into the broth without getting firm).
4. Add the cheese a little at a time while continuing to stir rapidly.
5. Serve hot.

- Instead of small pasta (like stelline, ditalini, farfalline), or spaghetti broken by hand into small pieces, use 1 1/2 cup of rice.
- Before serving, add some chopped parsley, if desired.

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