Roman-style Fish Soup

115 min
0 People
115 min
INGREDIENTS for 0 people
  • 2 lb beef
  • 2 lb lamb
  • 1 spring onion
  • clove
  • 1 small bunch parsley
  • carrot
  • celery
  • 6 egg yolks
  • 1 lemon
  • 1 tablespoon marjoram
  • 1 tablespoon grated Parmigiano Reggiano cheese
  • bread slice
  • white pepper
  • coarse salt

Put the pieces of meat into an earthenware pot containing 25 cups of water, bring to the boil over moderate heat, degrease carefully as soon as froth forms and add the herbs and 2 Tbsp of coarse salt. Cook over low heat. Remove the lamb after about 1 hour and a half, and after about another hour and a half, remove the beef too. Put the meat aside covered in a little cooking liquid. Transfer the stock to a casserole. Whisk the egg yolks in a bowl with 2 spoonfuls of Parmesan and some drops of lemon juice; pour this mixture into the stock away from the heat a little at a time and stirring quickly with a wooden spoon. Put the pan back on the heat and, stirring constantly, let the yolks thicken. Add a pinch of white pepper and the marjoram. Pour into soup plates containing the slices of bread and serve hot accompanied by grated Parmesan. The meat can be served as a main course for several people accompanied by seasonable vegetables.

First courses
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