Mint soup (minestra alla menta)

04900 MINT SOUP for 6 PEOPLE INGREDIENTS 150 g semolina, 2 eggs, one spicchiio of garlic, a sprig of mint, salt, olive oil Peel the garlic and finely tritatelo.

Browse the Mint, wash the leaves, dry them and cut them finely.

In a pan pour a little olive oil and fry the garlic and Mint.

Melt the semolina in 750 ml of water, and stir until mixture is smooth and homogeneous.

Pour it into the Pan, stir, add salt and cook for about 20 minutes, stirring occasionally.

In a soup-tureen break the eggs and beat them with a whisk until mixture is swollen and foamy.

After 20 minutes pour the boiling soup on eggs, stir and serve immediately.

The Mint was an ingredient highly prized by the ancient Jews who used often in the kitchen, both in salads and desserts, or for flavoring the meat dishes.

He is currently the Arab and North African traditions serve a mint tea at the end of a meal.

A taste that is found in this very special plate, where the aroma of mint blends amazingly with flavors of garlic and olive oil.