Soup with pancake noodles (Minestra di frittata)
4 servings
60 minutes
Pancake noodle soup (Minestra di frittata) is a delicate and aromatic dish of Italian cuisine that combines the rich flavor of homemade broth with the exquisite texture of pancake noodles. This traditional recipe has roots in rural Italian cooking where housewives used simple ingredients to create nourishing and comforting meals. Thin pancakes rolled into tubes and cut absorb the hot broth, becoming soft while retaining their shape. The flavor of the dish is harmonious: creamy notes of milk and eggs are complemented by the freshness of herbs and the spiciness of black pepper. The soup is perfect for cozy family lunches and holidays, providing warmth and richness in every spoonful. Served hot and garnished with green onions, it becomes a true culinary revelation for lovers of simple yet refined tastes.
1
Mix milk with egg, salt, flour, finely chopped greens, and let it sit for 30 minutes.
- Milk: 1 glass
- Chicken egg: 2 pieces
- Wheat flour: 100 g
- Parsley: 1 bunch
2
Cook thin pancakes over medium heat: grease the pan with fat, pour a ladle of liquid batter, spreading it evenly across the pan. When one side of the pancake becomes matte, flip it to the other side and fry for another minute, then remove it while hot, carefully roll it into a tube, let it cool, and cut it crosswise with a knife.
- Salo (cured pork fat): 1 piece
3
Transfer the pancakes to a plate and pour hot broth over them. Serve immediately, sprinkled with finely chopped green onions and black pepper.
- Chicken broth: 1 l
- Spring onion: 1 bunch
- Ground black pepper: to taste
