ReceptnaptárItalian tricolour egg custard broth
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Ingredients
Method
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- Beat the eggs with the milk, salt and nutmeg and divide into three: leave one plain, mix the tomato purée into the second and the spinach purée into the third.
- Pour the three colours in layers into a buttered small saucepan or ovenproof dish and cook covered over very low heat or over steam for about 10-15 minutes until set.
- Let it cool a little, turn out and cut into small cubes.
- Meanwhile, bring the broth to the boil.
- Divide the custard cubes between the bowls, pour over the hot broth and serve with Parmesan.
Source: Wikibooks Cookbook – Italian Tricolor Soup (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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