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First Courses: SOUPS

MINESTRA DI UOVA E PROSCIUTTO Egg and Ham Soup

Mail this recipe to a friend!	2 tablespoons potato starch 2 tablespoons all-purpose flour 1/2 ounce boiled unsmoked ham, diced 4 eggs 6 ounces freshly grated Parmigiano-Reggiano® Salt Meat broth	See Also:      Cheeses      Parmigiano Reggiano® DOP      Wine Pairings      Caldaro or Lago di Caldaro DOC      Lambrusco di Sorbara DOC      Lambrusco Mantovano DOC      Ruché di Castagnole Monferrato DOC      Savuto DOC
	Separate the eggs yolks from the whites. Mix the potato starch, flour, ham, egg yolks and one tablespoon of grated Parmigiano-Reggiano. Correct for salt. Whip the egg whites until they form stiff peaks, then fold into the mixture. Place in the oven and bake until the mixture becomes colored a pinkish gold. Allow to cool and dice. Drop into the hot meat broth, swirl in the remaining grated Parmigiano-Reggiano and serve. Serves 4-6

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