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Pasta: Roman "Rag" Soup

Source of Recipe

Jeff Smith


List of Ingredients

=== THE SOUP ===
4 cups Basic Chicken Stock
4 cups Beef stock -- fresh or canned
Salt -- to taste
Freshly-ground black pepper -- to taste

=== THE "RAGS" ===
3 Eggs -- beaten
4 tablespoons Semolina or regular flour
4 tablespoons Freshly-grated Parmesan cheese
1 teaspoon Finely-grated lemon peel
1 pinch Salt

=== THE GARNISH ===
Italian parsley -- chopped
Parmesan cheese -- freshly grated


Recipe

Mix the stocks for the soup in a large soup pot. Bring to a simmer and season to taste with the salt and pepper. Beat the eggs, flour and cheese together. Add the lemon peel and salt and 1/4 cup of the mixed soup stock. Move the simmering pot from the heat and pour the rag batter into the soup in a thin stream, pouring carefully all over the surface of the soup. Return to the heat and stir with a wooden spoon as the tatters and rags cook. Simmer for about 2 minutes. Serve very hot with the parsley and cheese garnish. This recipe serves 8 as a first course.