Serves 6

Ingredients

  • 4 cloves garlic, lightly crushed
  • 1 cup unbleached flour
  • 3 tablespoons olive oil
  • 8 cups chicken stock
  • 4 eggs, beaten
  • 1 ½ cups croutons
  • Freshly ground pepper to taste
La Cucina di Lidia (Softcover)

Cookbook

La Cucina di Lidia (Softcover)

buy now

Directions

In a heavy saucepan, brown the garlic and flour in heated oil, stirring constantly over low heat, 3-5 minutes. Add the chicken stock and mix well, scraping all the flour from the sides of the pan. Simmer 20 minutes, skimming occasionally. Pass the mixture through a sieve, discarding the garlic and any lumps of flour. In a clean pan, bring the mixture to a boil and slowly add the beaten eggs, continuously beating with a fork during the process. Return to the boil, remove immediately from the heat, and serve with croutons and freshly ground pepper.

 

La Cucina di Lidia (Softcover)

Cookbook

La Cucina di Lidia (Softcover)

buy now