Gobbi Soup (cardoons)

Prepare the broth with the capon or chicken ahead of time, then let it cool enough to carefully remove the fat that has risen to the surface. Degrease it carefully: the liquid should be clear and not excessively greasy, so it can enhance the delicate flavor of the cardoons and of the giblets.

Carefully clean the celery and the celery, removing any unusable parts and any residue. Proceed carefully, as the vegetables must be prepared for separate and even cooking. When finished, cut them into even pieces, so they maintain a consistent consistency in the soup.

Boil the gobbo and celery separately in water until tender but still firm. Drain when the pulp can be cut without falling apart, then cut into evenly sized pieces. Cooking them separately allows you to maintain the distinctive flavors and better control the texture of the two vegetables.

Boiled separately giblets Chicken breasts until fully cooked. Drain them when they're tender and free of any raw bits, then let them cool enough to handle. Cut them into evenly sized cubes so they're evenly distributed in the broth and can be scooped out with the vegetables.

Put it back on the heat the already degreased broth and bring it back to a light boil. Add the gobbo, celery and giblets Dice the onions, then let the soup absorb the flavors. Keep the heat moderate: the liquid should remain hot and barely simmering, while the ingredients blend together without falling apart.

Beat the eggs with the Parmigiano Reggiano and the grated lemon zest until you get a mixture uniform. Mix the mixture until the cheese is well incorporated and the zest is evenly distributed. Prepare it just before adding it to the soup, so the lemon flavor will remain distinct.

Just before bringing the soup to the table, pour the mixture d'uovo nel brodo caldo e mescola energicamente. Continua a rimestare per evitare che l'uovo si rapprenda in grumi: il risultato corretto è un brodo leggermente velato, con l'uovo finemente distribuito e senza coaguli evidenti.

Prepara i crostini utilizzando pane riposato, friggendolo oppure abbrustolendolo fino a renderlo dorato e croccante. Servili insieme alla minestra appena pronta, aggiungendoli al momento del consumo per preservare il contrasto tra la parte croccante del pane e il brodo caldo con verdure e giblets.