Polenta Soup (Zuppa di Polenta)
Instructions
Mix in a bowl the cornmeal, breadcrumbs, 50 g butter, a whole egg and one egg yolk.
Add salt, pepper, add a little nutmeg and stir until you get a homogeneous mixture.
Whip the egg white until foamy remained firmly and gently add to the mixture.
Boil a pot of lightly salted water with a teaspoonful of dough formed dumplings the size of an almond and throw hand in boiling water.
Cook for 15 minutes, then drain and keep aside.
In a saucepan melt 80 g of butter, add the flour, stirring, and just has add, stirring with the whisk, the hot broth.
Add the thyme and the bay leaf and simmer gently for 20 minutes, stirring occasionally.
In a bowl, beat 3 egg yolks, add the cream and pour in the broth, stirring with the whisk.
Cook 5 minutes.
Add to the soup and serve polenta dumplings in holsters with grated Parmesan.
Ingredients and dosing for 6 persons
- 150 cl of beef broth
- 60 g of flour
- 130 g of butter
- 5 eggs
- 2 tablespoons of cream
- 40 g of corn flour
- 2 tablespoons of breadcrumbs
- 1 sprig of laurel
- 5 sprigs of thyme
- 40 g of parmigiano
- Nutmeg
- Salt
- White pepper