Ingredients with Measurements:
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 cup grated Pecorino Romano cheese
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 1/2 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Whisk
Step-by-Step Instructions:
1. In a large pot, bring the chicken or vegetable broth and water to a boil.
2. Reduce heat to low and whisk in the grated Pecorino Romano cheese until it is fully melted and incorporated into the broth.
3. Add the freshly squeezed lemon juice, extra-virgin olive oil, minced garlic, red pepper flakes, salt, and black pepper to the pot. Stir well to combine.
4. Simmer the soup for 10-15 minutes, stirring occasionally, until the flavors have melded together.
5. Remove the pot from the heat and stir in the chopped fresh parsley.
6. Serve the soup hot, garnished with additional grated Pecorino Romano cheese and lemon wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 323
- Fat: 25g
- Carbohydrates: 5g
- Protein: 18g
Substitutions for ingredients:
- Pecorino Romano cheese can be substituted with Parmesan cheese or Asiago cheese.
- Fresh parsley can be substituted with fresh basil or thyme.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Use vegetable broth and omit the cheese for a vegan version of the soup.
- Add cooked chicken or shrimp for a protein boost.
Tips and Tricks:
- Use freshly squeezed lemon juice for the best flavor.
- Whisk the cheese into the broth slowly to prevent clumping.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the soup in individual bowls with a sprinkle of grated cheese and a lemon wedge on the side.
Garnishes:
- Grated Pecorino Romano cheese
- Lemon wedges
- Chopped fresh parsley
Pairings:
- Crusty bread
- Salad with a lemon vinaigrette
Suggested Side Dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting Advice:
- If the cheese clumps when whisking it into the broth, try whisking it in a little at a time while stirring constantly.
Food Safety Advice:
- Make sure to heat the soup to a safe temperature before serving.
Food History:
- Zuppa di Cacio e Limone is a traditional Italian soup that originated in the Lazio region of Italy.
Flavor Profiles:
- Tangy, salty, and slightly spicy
Serving Suggestions:
- Serve the soup as a first course or as a light meal.
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Region: Italian