In the Roman Easter lunch of the early 1900s, there was a mandatory dish: the brodetto.
It is such an old recipe that in Rome there are sayings: “It is older than brodetto” to define something that has practically always existed.
Brodetto, as defined by Belli, is “a bread soup with broth coagulated by eggs”.
In ancient times, the broth was made with beef and lamb shoulder but in my family we no longer eat sheep meat.
Easter Brodetto
- Preparation time: 20 minutes
- For 6 servings
- Difficulty: Easy recipe
- Ingredients
- 1 liter of cold meat broth
- 6 egg yolks
- 6 slices of thinly sliced homemade bread
- Lemon juice to taste
- Marjoram to taste
- Salt and pepper to taste
- Grated Parmesan to taste
- Instructions
- Chop the marjoram.
- In a large bowl, beat the egg yolks with the salt, grated parmesan, lemon juice and marjoram.
- Put the broth on the stove, add a little salt and when it is boiling, pour a few ladles at a time onto the egg mixture and mix with a whisk. Put the mixture back into the saucepan on the stove, with very low heat, allowing it to thicken thanks to the coagulation of the egg yolks. Add a little pepper.
- Toast some slices of bread and put them in bowls. Pour the broth over it and serve hot.
Tips to ensure the success of the dish:
- To make the meat broth, look here
- The broth must never boil because otherwise it creates a stracciatella (which is another type of dish).
