| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs, Dairy | Italian | Italian, Soups/stews, Vegetables | 6 | Servings |
INGREDIENTS
| 1/4 | c | Extra-virgin olive oil |
| 1 | sm | Onion, finely chopped |
| 4 | c | Sliced celery (1/4-inch slices) |
| 1/4 | c | Chopped celery tops |
| 5 | c | Hot meat or chicken broth |
| Salt | ||
| 6 | Italian toasts (1/2-inch slices Italian bread) | |
| 6 | Italian toasts (1/2-inch slices Italian bread) | |
| 3 | Hard-boiled eggs, coarsely chopped | |
| 3 | oz | Sopressata or other dried sausage, chopped |
| 4 | oz | Cacciocavallo or mild provolone cheese, chopped |
| Freshly grated pecorino cheese | ||
| Lovage leaves or chopped celery tops (Optional) |
INSTRUCTIONS
Heat the olive oil in a soup pot, add the onion, celery and celery tops; cook over low heat until softened, about 8 minutes. Add the hot broth and salt and bring to a boil, then simmer, partially covered, for 20 minutes. Prepare the Italian toasts. Lightly brown the 6 slices of Italian bread in a 400 F oven until golden on both sides. Brush with olive oil on one side. Place the Italian toasts in the bottom of 6 soup bowls. Divide the eggs, sausage, and cacciocavallo cheese evenly among the 6 servings and place on top of the bread. Bring the soup to a boil and ladle while hot into the bowls. Sprinkle with the grated pecorino cheese and lovage leaves (or chopped celery tops). Serves 6. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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