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Appetizers, Soups


When Luciano and Pauline Zamboni retired to their 100-year-old Victorian on a bluff overlooking an isolated stretch of the Mendocino coast, they probably never dreamed their lives would be taken over by dinner parties. In the first place, it's almost ... Read more

Total time: 20 minutes | Serves 8
  • 9 cups reserved broth from Bollito Misto, strained through cheesecloth, divided (see related recipe)
  • 3 eggs
  • 3 tablespoons semolina flour
  • 3 tablespoons freshly grated Parmesan
  • Pinch of salt

Step 1Place 8 cups broth in a large pot and bring to a boil.

Step 2In medium mixing bowl, whisk together the eggs, semolina flour, Parmesan and salt. Slowly whisk in the remaining cup of reserved broth.

Step 3Add the egg-semolina mixture to the boiling broth, whisking rapidly. Lower the heat and let the broth simmer for 2 to 3 minutes, while stirring continuously to obtain delicate flakes. Transfer to individual bowls and serve.

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