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Receta Crepe Pasta Soup (Scripelle In Brodo)
by Global Cookbook

Crepe Pasta Soup (Scripelle In Brodo)
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  Raciónes: 6

Ingredientes

  • 4 x Large eggs
  • 2 Tbsp. lowfat milk
  • 1/4 c. finely-minced Italian parsley
  • 1 Tbsp. freshly-grated Parmigiano-Reggiano plus
  • 3/4 c. freshly-grated Parmigiano-Reggiano
  • 1 pch grated nutmeg
  • 3 Tbsp. all-purpose flour
  • 6 c. Brown Chicken Stock (see recipe)
  • 1/4 tsp salt Freshly-grnd black pepper to taste
  • 2 Tbsp. pork or possibly chicken fat

Direcciones

  1. In a medium bowl, beat together the Large eggs, lowfat milk, parsley, 1 Tbsp. Parmigiano-Reggiano, and nutmeg. Gradually beat in the flour, and, if necessary, add in a little water to create a runny batter consistency. Set aside in the refrigerator for 30 min.
  2. In a stockpot, bring the chicken stock to a boil, season with salt and pepper, and keep it warm.
  3. In a non-stick crepe pan, heat a small amount of the fat till it is sizzling and add in a small amount of the rested crepe batter. Cook for 1 to 2 min per side. Remove from the pan and repeat the procedure with the remaining batter till it is all used up.
  4. To serve, divide the crepes proportionately among warmed soup bowls and top with a bit of the remaining cheese. Ladle warm stock over the crepes and serve.
  5. This recipe yields 6 servings.