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  Homemade chicken broth/1 large can 49 1/2 ounce regular-strength chicken broth 6 Cup (96 tbs)
  Pastina/2 ounces dry vermicelli, broken into short lengths 1⁄3 Cup (5.33 tbs)
  Unsalted butter 1⁄4 Pound (At Room Temperature, 1/2 Cup)
  Freshly grated parmesan cheese 5 Ounce (1 Cup)
  Egg yolks 4 Large
  Whipping cream 1 Cup (16 tbs)

In a 4- to 5-quart pan, bring broth to a boil over high heat.
Add pasta to boiling broth.
Reduce heat to medium and simmer, uncovered, until pasta is tender to bite, 3 to 5 minutes.
Meanwhile, in a food processor (or a bowl), whirl (or beat) butter, cheese, and egg yolks until well blended; beat in cream.
Slowly pour about 1 cup of the broth into egg mixture, beating constantly; then pour all into pan, beating constantly.
Ladle into individual bowls; dust each serving with nutmeg, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2678 Calories from Fat 2031

% Daily Value*

Total Fat 229 g351.8%

Saturated Fat 141.5 g707.6%

Trans Fat 0 g

Cholesterol 1440.3 mg480.1%

Sodium 5894.4 mg245.6%

Total Carbohydrates 55 g18.4%

Dietary Fiber 1.3 g5.3%

Sugars 22.6 g

Protein 76 g151.9%

Vitamin A 86.5% Vitamin C

Calcium 180.9% Iron 20%

*Based on a 2000 Calorie diet

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