Ginestrata is an Italian soup, originally from Tuscany, which can be described as a thin, lightly spiced egg-based soup. [1] [2] [3] Egg yolks, chicken stock, Marsala wine or white wine, butter, nutmeg and sugar are primary ingredients. [1] [3] Additional ingredients may include different types of wine, such as Madeira wine, [4] and cinnamon. [1] It may also be served as an antipasto dish, [5] the first course of a formal Italian meal.
Ginestrata may be strained using a sieve. [4] It may be prepared using a double boiler for cooking, and the nutmeg and sugar may be served atop it as a garnish. [1] It may also be cooked in an earthenware pot. [4] It is a thin soup that only slightly thickens when the cooking process is complete. [1]
History
The soup dates to the Middle Ages in Tuscany, Italy, when it was prepared by the families of married people the day after their wedding, to "revive the flagging spirits of the bride and groom". [1]
See also
References
- ^ a b c d e f Solley, Patricia (2010). An Exaltation of Soups. Crown Publishing Group. pp. 65–66. ISBN 0307523136.
- ^ Capatti, Alberto; Montanari, Massimo (2013). Italian Cuisine: A Cultural History. Columbia University Press. p. 15. ISBN 0231509049.
- ^ a b Sinclair, Charles (2009). Dictionary of Food:. A & C Black. ISBN 1408102188. Retrieved 12 September 2014.
- ^ a b c Bey, Pilaff (2002). Venus in the Kitchen. Bloomsbury Publishing USA. p. 65. ISBN 1582341818.
- ^ Attention to Detail...the Specialty at Il Nido. Tampa Bay Magazine. June–July 1986. p. 100. ISSN 1070-3845. Retrieved 12 September 2014.
Further reading
- Petroni, Paolo. Il grande libro della vera cucina toscana (in Italian). Giunti Editore. ISBN 8809754344.
Ginestrata is an Italian soup, originally from Tuscany, which can be described as a thin, lightly spiced egg-based soup. [1] [2] [3] Egg yolks, chicken stock, Marsala wine or white wine, butter, nutmeg and sugar are primary ingredients. [1] [3] Additional ingredients may include different types of wine, such as Madeira wine, [4] and cinnamon. [1] It may also be served as an antipasto dish, [5] the first course of a formal Italian meal.
Ginestrata may be strained using a sieve. [4] It may be prepared using a double boiler for cooking, and the nutmeg and sugar may be served atop it as a garnish. [1] It may also be cooked in an earthenware pot. [4] It is a thin soup that only slightly thickens when the cooking process is complete. [1]
History
The soup dates to the Middle Ages in Tuscany, Italy, when it was prepared by the families of married people the day after their wedding, to "revive the flagging spirits of the bride and groom". [1]
See also
References
- ^ a b c d e f Solley, Patricia (2010). An Exaltation of Soups. Crown Publishing Group. pp. 65–66. ISBN 0307523136.
- ^ Capatti, Alberto; Montanari, Massimo (2013). Italian Cuisine: A Cultural History. Columbia University Press. p. 15. ISBN 0231509049.
- ^ a b Sinclair, Charles (2009). Dictionary of Food:. A & C Black. ISBN 1408102188. Retrieved 12 September 2014.
- ^ a b c Bey, Pilaff (2002). Venus in the Kitchen. Bloomsbury Publishing USA. p. 65. ISBN 1582341818.
- ^ Attention to Detail...the Specialty at Il Nido. Tampa Bay Magazine. June–July 1986. p. 100. ISSN 1070-3845. Retrieved 12 September 2014.
Further reading
- Petroni, Paolo. Il grande libro della vera cucina toscana (in Italian). Giunti Editore. ISBN 8809754344.