Ingredients
- 4 tablespoons unsalted butter
- 5 tablespoons lard or fatback
- 12 red or white bulb onions, halved and sliced into thin half-moons
- cup all-purpose flour
- cup dry white wine
- cup milk
- 6 cups Chicken Stock (page 125)
- 3 large eggs
- cup freshly grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
- 6 slices Tuscan or other country bread
- cup extra-virgin olive oil
- Chicken Stock:
- 2 tablespoons extra-virgin olive oil
- Bones, wings, and scraps from 3 whole chickens, excess fat removed
- 3 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 4 ribs celery, coarsely chopped
- 4 quarts water
- 2 tablespoons tomato paste
- 1 tablespoon black peppercorns
- 1 bunch parsley stems
Description
This Rich Dish, Almost More Stew Than Soup, Makes For A Restorative Lunch On A Chilly Autumn Day. Italians Use Cipollotte, Red Onions, With The Green Stalks Still Fresh And Soft, Which Add A Fragrant ..
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