De fregoloti soup
Instructions
Pour into a pot and milk 50 cl water, and add the butter and 1 pinch of salt.
Bring to a boil and meanwhile put in a deep dish white flour which drench little by little 50 g water, forming as fingers of small lumps that will pour in water and milk as it begins to boil.
Cooking must continue slowly for 20 minutes, stirring occasionally with great delicacy.
After this time, the fregoloti will be ready.
Ingredients and dosing for 4 persons
- 50 cl of milk
- Water
- 25 g of butter
- 125 g of white flour
- 1 pinch of salt