NEW YEAR’S SOUP
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
- Boil the rice leaving it slightly al dente, drain it, cool it under running water and set it aside.
- Pass the minced veal with a little salt in a pan with very little oil so that it releases the excess blood.
- At the end of these operations, beat the eggs and pass them in a pan to obtain very thin omelettes, almost crêpes.
- Once cold, cut the omelettes as if you were preparing noodles.
- 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.
- The next day, bring the vegetable stock to a boil.
- 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.
- Leave to rest for a few minutes, then serve.