CookEat Recipe
Zuppa alla Stefani
A gently thickened egg broth with small pieces of lamb brain and chicken liver, herbs, lemon and fried bread.
Method
Steps
Step 1
Gather the ingredients: 120 g inspected food-grade lamb brain; 3 chicken livers; 25 g butter for the offal; About 100 ml ready-to-use beef jus; Salt and black pepper to taste; 3 eggs; A small pinch each of parsley and basil, finely chopped; Juice of a quarter lemon; About 1.5 litres ready-to-use broth, cold when mixed with the eggs; 150 g white bread, cut into small cubes; 20 g butter for frying the bread; a little olive oil is an alternative; 30 g finely grated Parmesan.
Step 2
Use lamb brain supplied for human consumption by an inspected food supplier. Briefly blanch in gently boiling water for about 2–3 minutes, then drain, cool enough to handle and remove the thin outer membrane and visible vessels. This blanching is only a preparation step, not the final cooking. Trim the chicken livers and remove connective tissue.
Step 3
Sauté the prepared brain and livers in the 25 g butter. Season with salt and pepper and add the beef jus. Simmer gently until fully cooked, checking at least 74°C in the centre of the livers and the brain portion, then cut into small pieces. Keep hot.
Step 4
Fry the bread cubes in the separate 20 g butter or a little olive oil until golden. Put in a tureen and scatter the Parmesan over the bread.
Step 5
Beat the eggs with the chopped parsley and basil, lemon juice and a little salt and pepper. Gradually whisk in the cold broth, then add the cooked offal and its juices.
Step 6
Heat very gently, stirring continuously, until lightly thickened and the mixture reaches 74°C. Do not let it boil hard or form large egg curds. Immediately pour over the prepared bread and serve.
Step 7
For the author’s sweetbread alternative, replace the brain with 120 g inspected food-grade veal sweetbreads. Rinse, soak in cold water in the refrigerator for about 1 hour, then drain and blanch gently for about 5 minutes. Drain, cool enough to handle and remove tough outer membranes and connective tissue. Sauté and finish in the jus with the livers as above, cooking the sweetbreads through to 74°C before cutting them into the soup. Allow extra time for soaking and preparation.
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