Prep time: 25 min
Cook time: 2 hours
Difficult: Easy
Yield: 6 servings

ingredients

500 g beef
500 g breast of lamb
Herbs for broth (a small onion, a carrot, a stalk of celery and several sprigs of parsley)
6 egg yolks
The juice of half a lemon
Minced marjoram (fresh, about 1 teaspoon)
White pepper
Thin slices of toasted Italian bread
Grated Parmigiano

Method

This was the starting point for Easter dinner in days of old, whose preparation requires equal amounts of beef and lamb, and which Belli mentions it in his sonnet, La Santa Pasqua. And elsewhere; in defining the word brodetto he says: "A soup made with bread and broth, thickened with egg." Brief and to the point. Brodetto is a custom lost in the mists of time.

Because if this it also figures in popular expressions, for example "It's older than brodetto." Or, because of the happy preparation of the dish, "Ann