Celery soup
Instructions
Remove the filaments to stalks of celery, cut them into pieces and boil them in lightly salted water and oil.
In a bowl put the sliced soppressata, caciocavallo, hard-boiled eggs into wedges, the bread into slices and sprinkle grated pecorino cheese and crushed peppercorns in a mortar.
Pour over celery with its boiling cooking liquid.
Ingredients and dosing for 4 persons
- 350 g of celery sticks
- 200 g of soppressata
- 200 g of fresh caciocavallo cheese
- 2 eggs
- 50 g of grated pecorino cheese
- Salt
- Pepper
- 300 g of bread stale
- 10 cl of olive oil extra virgin