Name: Zuppa di luppoli (Hops soup)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 2 tablespoons lightly fruity extra-virgin olive oil; 1 garlic clove; 1¾ ounces (50 g) sliced prosciutto; 2 eggs; 4 slices casereccio bread, toasted; salt; freshly ground pepper; 11 ounces (300 g) hops

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

11 ounces (300 g) hops
1¾ ounces (50

Method

Chop the hops coarsely. Chop together finely the prosciutto and garlic and put in a saucepan with the oil. Sauté over medium heat for about 4 minutes, or until the garlic is golden brown. Add the hops, salt, and a grinding of pepper and let the hops wilt over low heat for a couple of minutes, stirring. Add 4 cups