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Zuppa Sarda
8
2
6
Cup Beef or veal stock
Eggs
Tablespoon Grated pecorino cheese
Freshly ground black pepper
1
4
1
/2 Pound Mozzarella cheese
Teaspoon Finely chopped fresh parsley leaves
2 Pieces Carta Musica bread; (Sardinian Parchment Bread)
Place the stock in a saucepan, over medium heat. Bring to a boil. In a small
mixing bowl, combine the eggs and pecorino cheese. Season with pepper and
mix well. Whisk the mixture into the boiling stock. Cook for 1 minute. Add
the mozzarella cheese and parsley. Whisk well. Place 2 pieces of the bread
into each shallow bowl. Ladle the soup over the bread and serve.
Yield: 6 servings
Zuppa Sarda
675
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