You are here

Zanzarelle Soup

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 diece menestrede zanzarelle. (To make ten soups of Zanzarelle.)

Take 12 eggs, and one pound of good cheese, well grated, and mix these things together, then take an earthenware pot filled with fatty meat broth made yellow with saffron, and put it on the fire, and when it begins to boil put in these things, and turn it with a spoon, and when it looks nearly cooked to you, take it from the fire, and make the soup, and put in the spices as above.