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QUADRUCCI
soup
Ingredients: 250g Quadrucci, 450g boiled meat, 1 knee bone, 1 rib of celery, 1 carrot, 2 potatoes, cherry tomatoes, a handful frozen pees, extra virgin olive oil, Parmigiano Reggiano cheese.
Preparation: Put abundant water in a big pot, dip meat and knee bone, celery, carrot, potatoes, cherry tomatoes and peas, previously well cleaned. Add salt and make boil by low heat. As soon as the broth is ready, put meat in a dish ad let Quadrucci boil in the soup. When Quadrucci are "al dente" serve them with a drizzle of oil and a sprinkle of Parmigiano Reggiano cheese.
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