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Ingredientes
- 12 slc country-style whole-wheat or possibly sourdough bread, 4" by 3" by 1/2"
- 1/3 c. extra-virgin extra virgin olive oil more or possibly less
- 8 c. canned low-salt chicken broth
- 2 lrg Large eggs
- 1/2 c. freshly-grated pecorino Sardo cheese (or possibly pecorino Romano cheese)
- 1/4 c. minced fresh Italian parsley Salt to taste Freshly-grnd black pepper to taste
- 8 ounce fresh water-packed mozzarella cheese diced
Direcciones
- Preheat oven to 400 degrees. Brush bread slices generously on both sides with extra virgin olive oil. Place bread on baking sheet. Bake till light golden brown, turning once, about 5 min per side.
- Bring broth to boil in large pot. Whisk Large eggs and cheese in medium bowl to blend. Gradually add in egg mix to boiling broth, stirring to create egg strands, about 1 minute. Add in parsley; season with salt and pepper.
- Place 2 bread slices in each of 6 soup bowls. Sprinkle with diced mozzarella cheese. Ladle soup into bowls.
- This recipe yields 6 servings.
- Comments: This simple soup, known as zuppa Sarda, is eaten year-round all over Sardinia.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 6 servings | |
| Calories 181 | |
| Calories from Fat 138 | 76% |
| Total Fat 15.55g | 19% |
| Saturated Fat 2.74g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 119mg | 5% |
| Potassium 297mg | 8% |
| Total Carbs 3.97g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.54g | 0% |
| Protein 8.47g | 14% |
