Minestra Di Uova E Prosciutto


2 tablespoons potato starch
2 tablespoons all-purpose flour
1/2 ounce boiled unsmoked ham, diced
4 eggs
6 ounces freshly grated Parmigiano-Reggiano®
Meat broth

How to make the Minestra Di Uova E Prosciutto – Egg and Ham Soup:

Separate the eggs yolks from the whites.

Mix the potato starch, flour, ham, egg yolks and one tablespoon of grated Parmigiano-Reggiano. Correct for salt.

Whip the egg whites until they form stiff peaks, then fold into the mixture. Place in the oven and bake until the mixture becomes colored a pinkish gold.

Allow to cool and dice. Drop into the hot meat broth, swirl in the remaining grated Parmigiano-Reggiano and serve.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.