Congratualtions Pregnancy

actually is * totally * different ...



for six [Ada well, we begin to think] in a terrinetta break three eggs, and add a pinch of salt, three tablespoons of semolina to three tablespoons of grated Parmesan cheese. Pour, little by little, in a ladle of terrinetta cold soup [now hath been understood at the time of Ada held in the ladies house gallons of soup, just in case. Tenessero where you do not know, since the refrigerator was not , and elsewhere speaks of ice to keep food ...] with a fork or small whisk to dissolve tin-plated iron everything. Meanwhile [but meanwhile how? Ada Oh, I've got two hands I] you have passed the fire and put the amount of broth needed for six bowls [six bowls of soup, I would say] . When the broth boil, pour in a stroke the componso prepared by shaking or banging hard with a fork or whisk. Let bollire due o tre minuti dolcemente, sempre agitando o sbattendo, e otterrete una "stracciatella" a piccoli fiocchi leggerissimi.

ma, se volete, sempre più difficile...

Minestra di uova filate

Minestra leggera [eeeh] , nutriente, molto adatta per stomachi delicati [e fegati d'acciaio, direi io] . Di più, se eseguita con cura [e non come farete di sicuro voi, povere mentecatte] è elegantissima. Provatevi a farla; non è costosa, e con un uovo potrete ottenere a sufficient quantity of soup for four people. Put an egg in a cup of coffee and milk, season with a pinch of salt and a trifle [a trifle!] of nutmeg, and add in a tablespoon full well - thirty grams [ce I see the sciura sling with accuracy] - flour, passed by a rather fine sieve. With a fork or a spoon, beat vigorously, as if it were an egg whisk with sugar, flour and egg by arranging that they can blend in perfectly, and keep up to three or four minutes [aiiutoooo! ] until creamy and smooth and elastic. This kind of batter must be neither too hard nor too runny. Must have the consistency of thick cream, and come off rather slowly, in a continuous ribbon from the teeth of a fork or spoon. Pass the broth must [past? Davero davero But I'm all for a splash stracciatella?!] , preferably by placing it in a container larger than high. A pan or a pan others respond very well to. As soon as the stock has lifted the boil, the pot on the corner of the stove triate [this with a gas stove is quite complex] so that the boiling still very slow and proceed with the package of soup.
[eye here is the madness]
With a sheet of writing paper, or better with a protocol fogllio [because it is a matter of official! I'm going with my addirvi two words!] cartoccino make a tightly closed in the tip, and it prepared the egg travasate [and already I see the runny egg to the elbow] . Close the bag, and then with scissors spuntatene slightly the ends so as to obtain a hole the width of a head [here I feared] pin. Having done this, begin to press the part top of the foil, so that the egg comes out from the blunt edge in a regular [Pucci Shut up!] , and then drop this continuous thread in the broth. Move the bag around [Pucci! Ebbasta!] so that the wire will never fall on the egg yarn already, and keep it up until you have squeezed the entire contents of bag. As soon as the egg touches the broth, it solidifies to form a kind of Capellini light and very long, hence the name "egg yarn" given to the soup.
When you have squeezed all the content you give even a stamp cartoccino [a, I recommend] the soup and then have it serve [more elves] accompanying it with the grated Parmesan cheese. Many use
put a spoonful of Parmesan cheese into the mixture. We are opposed to this [let alone] because often the Parmesan cheese - especially fresh - crumbles: and a crumb, blocking the small opening of the bag, can compromise the success of the operation. It 's why you should spend the flour through a fine sieve. This soup is not difficult
[no, I say, Ada: are you kidding me? I'm all for a splash stracciatella - oh, and mo 'I told] . Only necessary that the compound of eggs and flour is elastic and supported, otherwise, just in contact with the broth, the thread instead of egg to solidify liquefarebbe you: and you'd get a soup instead of egg spun ...
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a mere stracciatella.