• Difficulty: 3
  • Cost: 2
  • Preparation: 3
  • Doses: 6

This recipe was the first one that was usually prepared for New Year’s lunch. In my grandmother’s intentions, this soup was to be a light first course after the food strains of the previous evening.
In fact, this soup, due to its ingredients, can be an excellent single dish: its peculiarity is that it must be prepared the day before its consumption.


  • 700 gr rice
  • 1,5 lt vegetable broth
  • 500 gr lean of minced veal
  • 6 egg
  • 700 gr ricotta
  • grated cheese


  1. Boil the rice leaving it slightly al dente, drain it, cool it under running water and set it aside.
  2. Pass the minced veal with a little salt in a pan with very little oil so that it releases the excess blood.
  3. At the end of these operations, beat the eggs and pass them in a pan to obtain very thin omelettes, almost crêpes.
  4. Once cold, cut the omelettes as if you were preparing noodles.
  5. In a high pot put a layer of rice, then a layer of sliced ​​ricotta, a layer of minced meat, and finally a layer of omelette noodles and a sprinkling of grated cheese. Continue like this until all the ingredients are used up.
  6. The next day, bring the vegetable stock to a boil.
  7. Place the high pot with the rice, the meat and all the rest on a low heat and sprinkle everything with ladles of very hot broth, taking care to let the broth penetrate into the lower layers with the help of a wooden spoon. When the broth has covered all the rice, remove the pan from the heat.
  8. Leave to rest for a few minutes, then serve.

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