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Italian Soup

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. two tablespoonfuls of sago
  2. Cut
  3. Parmesan cheese
  4. Water
  5. Stock
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take the flesh left from the cow-heel or calves’ feet that jelly has been made from ;
  2. cut it into dice.
  3. Boil two tablespoonfuls of sago, well washed until it is clear, either in water or inferior stock, and warm just to boiling point some soup stock.
  4. Just before dinner put the pieces of meat into some boiling stock until warmed through ;
  5. then put them at the bottom of the tureen, also the sago and a large tablespoonful of grated Parmesan cheese, and pour the boiling stock upon these and send to table.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater