Ginestrata (Ginestrata)
Overview
Ginestrata is an old Tuscan soup made of egg yolks beaten into chicken stock with Marsala wine. The yolks are whisked with the stock, the Marsala or another white or fortified wine such as Madeira, and a pinch of cinnamon, and the mixture is strained, then cooked very gently over a low heat or a double boiler. Small pieces of butter are whisked in as it heats, and the soup is stirred until it only just thickens, staying thin and smooth. It is served at once in small cups, sprinkled with nutmeg and a little sugar. The taste is rich, golden and lightly spiced.
History
Ginestrata comes from Tuscany and reflects an older Italian way of cooking in which sweet and savoury flavours were mixed, with sugar, spices and wine added to meat broth. The name is usually linked to ginestra, the Italian word for broom, the shrub whose bright yellow flowers cover Tuscan hills in spring, because of the soup's golden colour. It is rarely made today and is sometimes served as a light first course.
Main ingredients
Egg yolks, chicken stock, marsala wine, butter, nutmeg, sugar. The soup is built on chicken stock and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Egg soups · More soups from Italy
Recipe
Method
- 1
Whisk the egg yolks with the stock, Marsala and cinnamon.
- 2
Strain the mixture into a heavy pan or double boiler.
- 3
Heat very gently, whisking all the time, and add the butter piece by piece.
- 4
Stop as soon as the soup thickens slightly, without letting it boil.
- 5
Pour into small cups and sprinkle with nutmeg and sugar.
- ✓
Serve. About 25 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
