There is the meat broth and a special pasta: here is the traditional dish of the Abruzzo region, warm and comfortable
In Abruzzo, although perhaps it is better to limit the tradition to the area of the Teramano, a delicious dish is prepared for the occasion Christmas lunch.
It is a meat broth very tasty and comfortable that is served not with tortellini, not with cappelletti, not with pasta, but with a sort of omelette called imperial pasta.
How to make imperial pasta
This egg based pasta has all the appearance of an omelette, but is more compact and spongy because inside it also has the flour and go baked in the oven.
Ingredients
It is prepared with 4 eggs, 4 tablespoons of 00 flour, 8 tablespoons of grated Parmesan, a pinch of nutmeg, parsley and salt.
Method
Divide egg yolks and egg whites and beat the first with the Parmesan, flour, nutmeg and salt. Separately, whisk the egg whites. Add the two compounds slowly, adding the chopped parsley to the knife. Mix well to avoid lumps. Cook the imperial pasta in the oven at 180 ° for 15-20 minutes in a baking pan lined with parchment paper. Once ready, cut it into cubes and serve it with the boiling broth and plenty of Parmesan.
The chicken broth
The Christmas lunch broth it cannot be a simple vegetable broth, unless it is a vegetarian lunch.
That's why we advise you to prepare it with the hen (or with a chicken) of about 1 kg cleaned externally and internally and immersed in cold water with various aromas such as celery, carrot, onion, cloves, a tomato, a bay leaf and juniper berries.
All these ingredients must cook for a long time, at least 4 hours, on low heat.
Then the broth must be filtered for good to eliminate all the fat part. The secret is to leave it cool for a long time and then with a skimmer pull away all the part that is deposited on the surface.
You can filter it even more than once to make it light and tasty at the right point.
Browse the tutorial to find out more tips for preparing the broth
This recipe has already been read 243 times!