Ham Soup (Zuppa al Prosciutto)
Instructions
Take oven Broil the slices of bread, then put them on the bottom of four earthenware zuppierine.
Private ham fattier parts, finely tritatelo using the Crescent, then pass through a sieve, so make it as late as possible, and collect the proceeds into a bowl.
Separate the egg yolks from the whites; place the top in a deep dish and sbatteteli lightly with a whisk.
Put the egg whites in a terrinetta, add a pinch of salt and mount them firmly until foamy.
Together with ham cream, milk, the beaten yolks, whipped egg whites, parmesan cheese, salt and pepper and a minced mixed thoroughly until mixture is homogenous.
Transfer it into a casserole, place it in a larger container containing boiling light water and cook in a Bain-Marie for about a quarter of an hour, stirring constantly with a wooden spoon.
When the soup has taken a certain consistency, remove from heat and spread it in the four individual zuppierine.
Serve immediately.
