Brodetto de Pane, Ova et Caso (Broth of bread, egg and cheese)*
| Categories: | Soup 15th century Italian |
| Original Source: | Maestro Martino, Libro de Arte Coquinaria |
| Secondary Source: | Arte Della Cucina |
| Cook: | Dante de Felice, Johanna Dudley |
| Meeting Date: | 1993-01-00 |
Per far brodetto de pane, ova et caso
Fa' bollire it pane grattugiato per un quinto de hora in brodo di carne. Et togli un pocho di caso grattugiato, et sbattilo con ova, et lassa alquanto refredare it pane boglito. Et dapoi vi gitta le dicte ova et caso, et mescola motto inseme. Et tat menestra vole essere gialia di zafrano, et alquanto spessa.
Rough Translation by Johanna Dudley
To make broth of bread, eggs, and cheese -- Maestro Martino, Libro de Arte Coquinaria, Arte Della Cucina, Page 139
Make boil some grated bread for a fifth of an hour in meat broth and take a little grated cheese and beat it with eggs and let some of the boiled bread cool. And afterwards, you (gitta) (said?) eggs and cheese and mix together. And the soup should be yellow with saffron and some spices.
Ingredients
| 1/2 c. | dried breadcrumbs |
| 1 can | beef broth |
| 1 can | water |
| 1 | egg |
| 1/4 c. | grated parmesean cheese |
| 1 large pinch | saffron |
| spices | |
Steps
- Sprinkled bread crumbs into broth gradually stirring well. Cooked, stirring constantly for 12 minutes. Set 1/2 cup aside to cool.
- Meanwhile mix egg, cheese & saffron. Gradually added cooled breadcrumb/broth mixture, beating constantly. Carefully add to hot broth/crumb mixture, stirring constantly. Continue to cook until thickened.
Note
Really salty from the canned broth. Brown & gloppy looking - needs garnish.