Minestra Mariconda – Egg Parmesan And Parsley Dumplings In Broth
From Anna Del Conte
Serves 8
Fresh White Breadcrumbs, 200g
Full Fat Milk, 200ml
Unsalted Butter, 120g
Eggs, 2
Chopped Parsley, 4tbsp
Grated Parmesan, 90g
Chicken Stock, 2ltr
Soak the breadcrumbs in the milk for 10 minutes or so, then squeeze the milk out very thoroughly. Sauté the breadcrumbs in the butter for 10 minutes until the mixture is like a very dry paste. Transfer to a bowl and add the eggs, and all the other ingredients except the broth. Mix thoroughly, cover with cling film and refrigerate for at least 2 hours.
Bring the broth slowly to the boil in a large pan. Make hazelnut-sized lumps of the bread mixture and pour them into the broth as gently as possible so that they don’t break. Cook for about 5 minutes and serve with grated Parmesan.