Pete Evans’ Stracciatella Soup with Cavolo Nero and Lardo
Preparation: 10 minutes
Cooking: 15 minutes
1 litre (35 fl oz/4 cups) chicken stock
100 g (3 1/2 oz) silverbeet or cavolo nero (dark Italian cabbage) or spinach, roughly chopped
4 free-range eggs
4 tablespoons chopped parsley
75 g (2 1/2 oz/ 3/4 cup) grated parmesan
2 teaspoons lemon juice
12 thin slices of lardo (cured pork fat) optional or extra virgin olive oil, to drizzle
- Bring the chicken stock to the boil in a saucepan. Add cavolo nero to the stock and blanch for 1-2 minutes.
- Beat the eggs, parsley, parmesan and lemon together with a fork and season with salt and pepper. Pour into the stock and stir for 1 minute.
- Serve topped with the lardo or olive oil.