Cookbook:Soup alla Nazionale

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Cookbook | Ingredients | Recipes

Soup alla Nazionale is a patriotic Italian soup.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Make a savoury custard and divide it into three parts. Leave one white, color one red with tomato, and color the last one green with spinach.
  2. Put a layer of each colored custard in a buttered saucepan, and cook for about ten minutes until solidified.
  3. Cut the solidified custards into dice.
  4. Put the colored custard pieces into a soup tureen and pour broth over top.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.