A heart-warming broth, rich in flavor and taste from Trattoria Pennestri, which brings Roman tradition to the table with just the right dash of contemporary flair.

Ingredients for 4 persons

100 gr Sheep's muscle meat
2 Onions
1 Celery stalk
3 Carrots
10pcs Black peppercorns
Fine salt
1 Bay leaf
4 Eggs
50gr Parmigiano Reggiano cheese
1 Lemon
Extra virgin olive oil
Fresh tarragon

Procedure

In a large pot, prepare a stock with one and a half liters of cold water, salt, pepper, celery, carrot, onion, bay leaf and the sheep muscle. Bring everything to a boil and continue slowly, skimming occasionally until the meat becomes tender and yielding--it will take about 2-3 hours--then set aside and finally strain.

In a bowl, mix the eggs with the Parmigiano Reggiano and the juice of 1/2 lemon.

Bring the broth back to a boil, adjust the salt, add the frayed sheep's meat, then the eggs and with a whisk whisk them quickly so that flakes form, turn off the heat and add a drizzle of oil, hand-cracked tarragon and serve.