Sicilian Broth With Wine Spices And Eggs
From mystic_river1 14 years ago
- Prep:20 Cook:60 to make
- Serves 2-4
When I was growing up, we lived in the house next to my Nonna who was born in Naples. My mother was born in Reggio Calabria which is the tip of the boot and very close to Sicily.When the cooking traditions of these two fabulous cooks merged here in America-the result was super-delicious foods. Read more All you had to do was sneeze and the battle was on as to who would make the best soup. This one was a favorite of mine and has been modified slightly. I guarantee it to chase away even the flu. See less
Ingredients
- Of course you can substitute any beef broth but it will not taste anywhere near this home-grown shopping list
- recipe. shopping list
- For the Meat Stock: shopping list
- 1 and 3/4 lbs lean beef, cut into cubes shopping list
- 1 lb and 5 oz veal, cut into cubes shopping list
- 1 onion, coarsely chopped shopping list
- 2 oz carrots, coarsely chopped shopping list
- 3 and 1/2 oz white part of leeks, trimmed and coarsely chopped shopping list
- 1 celery stick, with strings removed coarsely chopped shopping list
- Kosher or grey salt shopping list
- For the wine Broth: shopping list
- 2 cloves roasted garlic (or regular if you have none roasted) shopping list
- 7 fl oz good dry white wine (not cooking wine) shopping list
- 3 egg yolks shopping list
- Pinch of ground cinnamon shopping list
- Pinch of freshly grated nutmeg shopping list
How to make it
- Prepare the Meat Stock:
- Place the meat in a large saucepan, add cold water to cover and bring to the boil. Slow cooking
- and gentle simmering are essential for successful stock.
- Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and
- season with salt.
- Lower the heat and simmer for about 3 and 1/2 hours.
- Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.
- When the fat has solidified on the surface carefully remove and discard.
- Prepare the Wine Broth:
- Place the pan of stock over a low heat, add the cloves and bring to a boil.
- Heat the wine in another pan which will evaporate the alchohol but maintain the sweetness.
- Whisk the egg yolks in a soup tureen, then pour in the stock and warm wine and stir in the
- cinnamon and nutmeg. Serve immediately.
People Who Like This Dish 2
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