Tardura

Tardura is a warm and nutritious Emilian soup, prepared with broth, eggs, breadcrumbs and Parmigiano Reggiano.

4 servings

Easy

Emilia Romagna

EasyEmilia Romagna

Tardura is a simple and hearty Emilian soup, suitable for a lunch or dinner where you want to bring a warm and nutritious dish to the table. The mixed beef and chicken broth provides a rich base, while eggs, Parmigiano Reggiano and breadcrumbs create a soft, slightly grainy texture. Nutmeg adds a subtle aromatic note, complementing the cheese's savory profile without overpowering the broth's flavor. The technique requires careful attention, especially during the incorporation phase: the mixture it must cook in the boiling liquid and then settle off the heat, stirring gently. This way, the tartura remains uniform, with tender ingredients evenly distributed throughout the broth and no compact lumps. This preparation is part of the traditional cuisine of Emilia-Romagna.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the mixture

Collect the eggs, breadcrumbs and the Parmigiano Reggiano grated cheese, a sprinkling of nutmeg, and salt. Mix gently, without overworking, until the mixture is smooth and homogeneous, with no obvious dry areas. The consistency should remain soft and combined, not whipped.

Bring to a boil

Heat the mixed beef and chicken broth in a large pot and bring to a boil. Make sure the liquid is boiling steadily before proceeding: the heat from the broth is essential for rapid cooking. the mixture of eggs, breadcrumbs and cheese.

Pour into the broth

Pour the mixture in the pot with the boiling broth, distributing it evenly. Do this without interrupting the heat of the liquid and observe the mixture as it thickens: the mixture should begin to cook and separate from the broth, without remaining completely fluid.

Mix off the heat

Turn off the heat and continue to mix gently, keeping the mixture Distributed throughout the broth. Avoid vigorous movements, which would make the mixture compact or uneven. Continue stirring until the curd appears set and the broth contains soft, evenly cooked particles.

Let it rest

5 min

Wait five minutes off the heat, without bringing the pan back to the boil. The rest completes the setting of the eggs and allows the breadcrumbs and the Parmigiano Reggiano to stabilize the consistency. When finished, the broth should remain warm and the tartare should be soft, without being runny.

Serve on plates

Pour the tartare into the soup plates, distributing the broth in each portion and the mixture curdled. Serve hot and, if desired, complete with more Parmigiano Reggiano grated. The result should be a soup with a delicate aroma, a soft consistency, and a savory flavor.

Chef's Tips

The editorial staff recommends paying the mixture in the really boiling broth and mix gently off the heat, so the eggs, breadcrumbs and cheese set without forming compact lumps.