Soup alla Nazionale is a patriotic Italian soup.
This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.
Ingredients
- Savoury custard
- Spinach
- Tomatoes
- Broth
Procedure
- Make a savoury custard and divide it into three parts. Leave one white, color one red with tomato, and color the last one green with spinach.
- Put a layer of each colored custard in a buttered saucepan, and cook for about 10 minutes until solidified.
- Cut the solidified custards into dice.
- Put the colored custard pieces into a soup tureen and pour broth over top.