Soup alla genovese
Instructions
In a bowl beat the eggs with a pinch of salt, a ground pepper, grated Parmesan cheese, Basil and parsley.
Peel and wash the lettuce and the borraggine, then cut them into thin lists; chop the spring onions and 2 cloves garlic sprouts.
Let braise vegetables in 2 tablespoons oil and 30 g of butter for 10 minutes, add salt and pepper, then remove from heat and add whole eggs.
Pour the preparation in a buttered mould, in a layer of a few cm Cook in a Bain-Marie, 200 degrees oven for 35 minutes.
Cut the mixture into cubes, divide it into 4 cups and cover with the boiling broth.
Ingredients and dosing for 4 persons
- 1 head of lettuce salad
- 4 eggs
- 1 bunch of borraggine
- 2 spring onions
- 2 cloves of garlic
- 2 branches of basil
- 1 sprig of parsley
- 50 g of grana
- 100 cl of broth
- 30 g of butter
- 2 tablespoons of olive oil
- Salt
- Pepper