25. Minestra di Mattoncini di Ricotta

Soup with Little Ricotta “Bricks”

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 200 grams (about 7 ounces) of ricotta cheese
  • 30 grams (about 1

Method

Pass the ricotta through a sieve. Add the other ingredients—the eggs one at a time. Mix well and pour the mixture into a buttered mold, with buttered paper lining the bottom. Cook in bain-marie. When cool, remove it from the mold, discard the paper, and cut it into cubes approximately one centimeter (about ⅖ of an inch) wide. Place them in a soup tureen, add boiling broth, and send to th