Tricolour Soup

Pour into a container (1.76 oz) 50 g of flour, (1.76 oz) 50 g of butter, (1.76 oz) 50 g of Parmigiano Reggiano grated and 5 egg whites mounted to stiff peaksMix gently so as not to disassemble the egg whites, Therefore season with salt to taste and pepper. Get a mixture homogeneous and sufficiently supported, ready to be spread in the baking pan.

Gather in a second container (1.76 oz) 50 g of flour, (2.12 oz) 60 g of finely chopped spinach, (1.76 oz) 50 g of butter, (1.76 oz) 50 g of Parmigiano Reggiano grated cheese and 3 egg yolks. Mix until you get a uniform dough, without any dry parts or obvious lumps, then season with salt to taste and pepper. The spinach should be evenly distributed throughout. into the mixture.

Mix in a third container (1.76 oz) 50 g of flour, (1.76 oz) 50 g of butter, (1.76 oz) 50 g of Parmigiano Reggiano grated cheese and 3 egg yolks. Mix the ingredients until smooth and compact, then season with salt and pepper. The mixture It should be uniform in color and thick enough to form a regular layer.

Butter a ruola, that is, a baking pan, and pour the mixture White. Spread it out into a layer about a centimeter thick, so it cooks evenly. Bake until the dough is firm; the surface should appear cooked through and no longer runny in the center. Remove from the oven and let cool completely.

Butter the pan again baking pan, pour the mixture Spread the spinach mixture evenly over the top and spread it out until it's about a centimeter thick. Bake until the mixture is firm and the green color is even. Remove the layer from the oven and let it cool before cutting.

Butter the baking pan, distribute the mixture Add the egg yolks and level it out, maintaining a thickness of about 1 cm. Bake until the layer is cooked and firm, with no liquid areas in the center. Remove from the oven and let this part cool completely so you can cut it without breaking it.

Once the three doughs have cooled, transfer them to a work surface and cut them into evenly sized cubes. Proceed gently to maintain the compactness of the layers and obtain distinct pieces in white, green, and yellow. A uniform cut will help them cook evenly in the broth.

Bring the broth to a boil and add the cubes of the three doughs. Cook for about ten minutes, maintaining a steady, not excessively violent boil. When the cubes are hot to the core and the broth has absorbed their flavor, serve the soup piping hot.

To accentuate the tricolor effect, add tomato puree to the white part before cooking. Mix the purée until the mixture turns red, then proceed with rolling out, cooking, cooling, dicing, and cooking in the broth as with the other layers.