Directions
- 1Boil 5 cups of homemade chicken stock.
- 2Add 1 cup of Acini di Pepe pasta.
- 3Add 1 tablespoon of Parmigiano Reggiano and 1 tablespoon of butter.
- 4Season with salt and pepper to taste.
- 5Once cooked, remove the rind from the Parmigiano Reggiano.
- 6Beat two eggs in a bowl and temper with some of the soup liquid.
- 7Add the tempered eggs to the soup and whisk until fully cooked.
- 8Serve and top with butter, ricotta, extra virgin olive oil, pepper, and basil.
Ingredients
- 5 cups homemade chicken stock
- 1 cup Acini di Pepe no.78 pasta
- 1 tablespoon Parmigiano Reggiano
- 1 tablespoon butter
- 0 salt
- 0 pepper
- 2 eggs
- 0 butter
- 0 ricotta
- 0 extra virgin olive oil
- 0 basil
Equipment
potmeasuring cupspoonwhiskbowlknife
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