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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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