White Zanzarelli

A 16th century Italian Recipe, translated into English by Shannon Wanty

From Rosselli, Giovanne: Epulario: qual tratta del modo di cucinare ogni carne, vccelli, pesci, & ultra qualita di viuande (Altobello Salicato, Vinegia, 1596)

p14v Per fare zanzarelli bianchi. (To make white zanzarelli.)

Take almonds, and grind them well, and pass them through a strainer with broth. Then take grated white bread, with egg whites, and put them in an earthenware pot, stirring often, then cook as is said above and make the soup.