Cookbook:Soup alla Nazionale
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Soup alla Nazionale is a patriotic Italian soup.
Ingredients[edit | edit source]
Procedure[edit | edit source]
- 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.
- Put a layer of each colored custard in a buttered saucepan, and cook for about ten minutes until solidified.
- Cut the solidified custards into dice.
- 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.