Chef Joseph Massaglia
- 4 large eggs
- Salt and pepper to taste
- Freshly grated nutmeg
- 10 tablespoons freshly grated Parmesan cheese plus additional for finishing at the end
- 5 tablespoons slightly stale, soft breadcrumbs (not dried)*
- 7-1/2 to 10 cups of chicken or beef stock or broth
Beat the eggs with salt, pepper and nutmeg; add the Parmesan cheese to the breadcrumb mixture and mix well.
In a large pot bring the stock to a boil; reduce heat to simmer. Carefully add the breadcrumb mixture, a tablespoon at a time, to the liquid, stirring constantly. Cook gently for 3 to 4 minutes; turn off the heat and let rest for about 2 minutes.
Serve hot sprinkled with additional Parmesan cheese.
Serves 6 to 8.
*Make your own breadcrumbs by drying out stale bread on your counter, then pulsing into crumbs in your food processor or blender.
