Si tratta semplicemente di gnocchetti piccoli come nocciole, preparati con pane, uova, spezie, formaggio, latte.
È una minestra, con brodo rigorosamente buono e di carne, che si può gustare anche in molti ristoranti e trattorie della zona intorno a Brescia. A volte anche mia mamma la preparava, e stasera ho deciso di giocare in cucina con le mie figlie e fare la stessa ricetta...
300 g di pane raffermo, 100 g di pane grattugiato, 4 uova, sale, noce moscata, 1/2 l di latte, 4 cucchiai di Grana Padano grattugiato, 100 g di burro, brodo di carne (4 persone)
Metti il pane raffermo, senza crosta, tagliato a dadini, in una ciotola con il latte tiepido per 1/2 ora circa. Poi sciogli il burro in una pentola ed aggiungi il pane con il suo latte. Mescola e soffriggi per 5', poi spegni il fuoco e unisci il formaggio, il sale, la noce moscata e le uova una alla volta sempre mescolando. Infine aggiungi il pangrattato, mescola e lascia riposare ancora 1/2 ora.
Ora ricava con le mani delle palline grandi come nocciole e mettile a cuocere nel brodo bollente finché vengono a galla. Servi la zuppa con Grana Padano grattugiato.
This evening I propose you one of the simpler and traditonal recipe of my country, Brescia, and this recipe is "zuppa di Mariconde". They are gnocchi as little as hazelnuts, made with bread, eggs, spices, cheese, milk.
It'a a soup, made with only with a tasty meat broth, and you can eat it in some restaurants and trattorie around Brescia. Sometimes even my mother prepared it, and this evening I decided to play in my kitchen with my daughters cooking the same recipe...
300 g of stale bread, 100 g of grated bread, 4 eggs, salt, nutmeg, 1/2 l of milk, 4 Tsp of grated Grana Padano, 100 g of butter, meat broth (4 people)
Put the stale bread, without crust, cut in cubes, in a bowl with warm milk for among 1/2 hour.
Then melt the butter in a pan and add the bread and his milk. Mix and fry for 5', then switch off the flame and join cheese, salt, nutmeg and the eggs, one per time, and mix again. Add the grated bread, mix, and let rest for 1/2 hour again.
Now you have to make some little balls, as hazelnuts, and cook them into the boiling broth until they skim.
Serve the soup with some grated Grana Padano.
This evening I propose you one of the simpler and traditonal recipe of my country, Brescia, and this recipe is "zuppa di Mariconde". They are gnocchi as little as hazelnuts, made with bread, eggs, spices, cheese, milk.
It'a a soup, made with only with a tasty meat broth, and you can eat it in some restaurants and trattorie around Brescia. Sometimes even my mother prepared it, and this evening I decided to play in my kitchen with my daughters cooking the same recipe...
300 g of stale bread, 100 g of grated bread, 4 eggs, salt, nutmeg, 1/2 l of milk, 4 Tsp of grated Grana Padano, 100 g of butter, meat broth (4 people)
Put the stale bread, without crust, cut in cubes, in a bowl with warm milk for among 1/2 hour.
Then melt the butter in a pan and add the bread and his milk. Mix and fry for 5', then switch off the flame and join cheese, salt, nutmeg and the eggs, one per time, and mix again. Add the grated bread, mix, and let rest for 1/2 hour again.
Now you have to make some little balls, as hazelnuts, and cook them into the boiling broth until they skim.
Serve the soup with some grated Grana Padano.
