Рецепт Bread Soup (Zuppa Di Polpettine Di Pane)
Ингредиенты
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Инструкции
- In a large, heavy-bottomed saucepan, heat the oil till smoking. Add in the chicken bones and scraps and brown all over, stirring to avoid burning. Remove the chicken parts and reserve.
- Add in the carrots, onions and celery and cook till soft and browned. Return the chicken bones to the pot and add in 3 qts of water, the tomato paste, peppercorns and parsley, stirring to dislodge the browned chicken and vegetable bits from the bottom of the pan. Bring almost to a boil, reduce to a simmer and allow to cook at a low simmer for 2 hrs, till reduced by half, occasionally skimming excess fat.
- After cooking, remove from heat and strain out all solids, pressing them with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside.
- In a large shallow bowl, cover the bread with the lowfat milk. Allow to sit for 10 min. Squeeze the lowfat milk from the bread by hand, cut the bread into a coarse dice and place in a medium bowl. Add in the prosciutto and 1 c. Parmigiano-Reggiano, egg yolks, parsley, and salt and pepper and roll into balls the size of a quarter.
- Roll each ball in the egg whites, then the breadcrumbs. In a heavy-bottomed skillet, heat the oil till almost smoking. Cook the balls till golden brown and remove to a plate lined with paper towels.
- When they"ve liquid removed, divide them proportionately among six warmed soup bowls, pour the warm broth over them and serve with the remaining Parmigiano-Reggiano sprinkled over the top.
- This recipe yields 6 servings.