| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Fresh bread crumbs |
| 2 |
c |
Parmigiano-Reggiano,grated, plus 1/2 C |
| 3 |
|
Eggs |
| 6 |
tb |
Unsalted butter, melted |
| 1/2 |
ts |
Grated nutmeg |
| 1/2 |
ga |
Chicken stock, boiling |
INSTRUCTIONS
In a mixing bowl, stir together bread crumbs, 2 cups cheese, eggs, butter
and nutmeg until a ball is formed. Feed ball into meat grinder set over
boiling chicken stock and grind noodles into broth. They will set as they
hit the stock. When all the noodles are in broth, lower heat to simmer and
cook 5 to 6 minutes. Serve in deep bowls with plenty of grated cheese.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue
<suechef@sover.net> on Mar 14, 1997
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