Name: Brodetto pasquale (Easter soup)
Yield: Makes 8 servings
Cuisine: Italy
Ingredients: leaves from 1 small bunch marjoram; 1 pound (450 g) lamb breast, in one piece; 1 carrot; leaves from 1 small bunch flat-leaf parsley; 1 pound (450 g) boneless beef, in one piece; salt; 1 small celery rib; 1 whole clove; 1 small white onion; freshly ground pepper; 8 crostini; 3 egg yolks; 2 heaping tablespoons grated parmigiano-reggiano; ½ lemon

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 small white onion
1 whole clove
leaves from 1 small bunch

Europe
Italy
Starter
Soup
Mediterranean

Method

Peel the onion and stick it with the clove. Chop the parsley leaves. Put the meats in a pot (preferably earthenware), add about 3 quarts (3 liters) water, and bring to a boil over medium heat. Skim any foa