This Umbrian soup is usually made with a plain frittata, but we've added anchovies and lemon rind to ours. The salsa verde accompaniment isn't traditional, but it gives the soup a lovely hit of flavour.
- 160 ml milk
- 2 eggs
- 20 gm plain flour
- ¼ cup finely chopped flat-leaf parsley, plus extra to serve
- 6 anchovy fillets, finely chopped
- Finely grated rind of 1 lemon
- 30 gm butter, coarsely chopped
- 1.75 litres <b><u><a href='http://www.gourmettraveller.com.au/veal-stock-brodo-di-vitello.htm'>veal stock</b></u></a> or <b><u><a href='http://www.gourmettraveller.com.au/chicken-stock-brodo-di-pollo.htm'>chicken stock</a></u></b> (7 cups)
- To serve: finely chopped chives
- 1 cup flat-leaf parsely (firmly packed)
- ¼ cup finely chopped chives
- 6 anchovy fillets
- 2 garlic cloves
- Finely grated rind and juice of 1 lemon
- 200 ml extra-virgin olive oil
- 50 ml olive oil
- 1For salsa verde, process ingredients except oils in a food processor until finely chopped, then, with motor running, add oils in a thin steady stream, processing to combine. Season to taste and refrigerate until required.
- 2Whisk milk, egg and flour in a bowl until smooth, stir in parsley, anchovy and lemon rind, season to taste. Heat one-third of the butter in a 23cm-diameter non-stick frying pan over medium-high heat until foaming, add one-third of egg mixture and cook until set (2-3 minutes). Transfer to plate, roll into a cylinder and repeat with remaining butter and egg mixture. Thickly slice frittata widthways and divide among warmed serving bowls.
- 3Bring stock to the simmer in a large saucepan over medium-high heat, season to taste and ladle over frittata. Serve hot, scattered with chives and extra parsley, with salsa verde to the side.
Note If using chicken stock for this recipe, you can add the coarsely shredded chicken to the soup too.