Italian Recipes
MINESTRA DI UOVA E PROSCIUTTO

MINESTRA DI UOVA E PROSCIUTTO

Egg and Ham Soup

How to make the Egg and Ham Soup:

Separate the eggs yolks from the whites.

Mix the potato starch, flour, ham, egg yolks and one tablespoon of grated Parmigiano-Reggiano. Correct for salt.

Whip the egg whites until they form stiff peaks, then fold into the mixture. Place in the oven and bake until the mixture becomes colored a pinkish gold.

Allow to cool and dice. Drop into the hot meat broth, swirl in the remaining grated Parmigiano-Reggiano and serve.

Recipe courtesy of The Italian Trade Commission.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM