Poached eggs in broth, Roman style (Brodetto alla Romana) from Good & Garlicky, Thick & Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook (page 18) by Joe Famularo

  • marjoram
    Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
  • eggs
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    You may use the Basic beef broth recipe on p. 9 or the Beef consommé recipe on p. 10.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried crostini (Crostini fritti); Baked crostini (Crostini al forno)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Basic beef broth recipe on p. 9 or the Beef consommé recipe on p. 10.

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