Easter Soup

Ingredients for 6 people

For the broth

• 1 hen
• Cinnamon
• Onion
• Carrot
• Celery
• Parsley

For the soup

• Sliced ​​bread
• 6 eggs
• 100 g of pecorino cheese or parmesan

Preparation

Thoroughly clean a hen, possibly a free-range one, and immerse it in a saucepan full of cold water; add the cinnamon, the onion, the celery, the carrot and the parsley; boil for at least a couple of hours, taking care to eliminate the impurities that float to the surface with a slotted spoon.

Separately, in a bowl, break and beat the eggs; wet the slices of bread in it and place them on the bottom of another pan, spreading the cheese on top; continue, arranging the slices on several levels, until the beaten egg is enough.

Filter the broth with a strainer, heat it and pour it over the slices of bread, covering them abundantly. Cook again, over low heat, for 10-15 minutes.

Recommended wine
Controguerra D.O.C. white

It was a tradition to serve this dish on Easter day, one of the rare occasions in which farmers could afford some luxury.