Ginestrata
A ginestrata is a soup of Italian cuisine that is mainly known in Tuscany in northern Italy. It is an egg foam soup , which is usually prepared on the basis of a chicken broth with beaten eggs and Marsala , an Italian fortified wine , or white wine . It is named because of its yellow color after the gorse common in the Mediterranean .
preparation
For a ginestrata, mix several egg yolks with cooled poultry stock and a little Marsala or white wine and whip them until foamy. The mixture is seasoned with cinnamon and salt and drained through a sieve. The soup is slowly heated in a simmering pot or in a water bath while stirring, but it must not boil so that the custard does not curdle . Butter is added to the soup and rounded off with a little sugar and nutmeg .
The ginestrata is usually served as a starter.
supporting documents
- ^ Charles Sinclair: Dictionary of Food. A&C Black, 2009. ISBN 9781408102183 ( Google Books ).
- ^ A b "Ginestrata." In: Franco Benussi, Reinhardt Hess, Sabine Sälzer: The real Italian cuisine, Graefe & Unzer, Munich 1990 (licensed edition of the German Book Association 09818/6), p. 140.