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Roman broth
Ingredients for six persons:
- A good stock of meat
- 500 grams of lamb breast
- 6 egg yolks
- the juice of half lemon
- few marjoram leaves
- Roman pecorino cheese
- Toasted bread croutons
- Spices
The good result of this recipe depends on a really good meat stock. But the particular flavour of this soup is given by the breast of lamb, which you should boil together with the rest of the meat. Prepare the meat and leave it aside. Pour the egg yolks in a pan and add the juice of lemon and the marjoram leaves. Little by little, put the hot stock, which should not be boiling, over the eggs and leave the ingredients on the fire till they blend together. Make sure that the meat does not boil, or else the egg yolks will break up. Serve with toasted bread croutons and a generous amount of roman pecorino cheese.
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 Rome Recipes
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