2 whole eggs
1/2 cup cheese, Parmesan or old cheddar (dried and stale is better!)
2 tablespoons olive oil
4 tablespoons of finely chopped parsley or 2 tablespoons dried parsley flakes
Salt and ground pepper to taste
Bring the stock to a boil in a pot on top of the stove.
While it’s heating, in a medium bowl, make a broth with the water and bouillon cube, if using (or use 1/2 cup stock). Add 11/2 cups breadcrumbs, mix, then allow to cool thoroughly, before adding eggs, cheese, olive oil and parsley. Mix with your hands, until fully combined. If mixture is still very wet, add more breadcrumbs until you are able to form cherry-sized balls that retain their shape. You may not need all the breadcrumbs. So don’t worry too much about that.
Sometimes, the signora adds 1/2 cup finely shredded cooked chicken to this, but if so, she uses 1/2 cup less breadcrumbs.
Drop the balls into boiling stock, do not stir. They are cooked when they float to the surface,
Serve with fresh grated good quality Parmesan cheese to top and lots of crusty bread.
MAIONESA (HOMEMADE MAYONAISE)
Although this is often thought of as a French or Spanish sauce, Italians love their homemade mayo too! With good reason.
1 large egg
A pinch of salt
1/2–3/4 cup of light and fruity olive oil
Fresh lemon juice
Place the egg and pinch of salt in a small bowl. Whisk together until frothy. The signora says you get the best results by using a wooden spoon and working very slowly. Then add the olive oil bit by bit as you continue whisking, starting very slowly, adding a few drops at a time and adding more as the oil is absorbed into the egg yolk mixture. Keep adding until you have a thick, creamy sauce. Add a few drops of fresh lemon juice at a time. Not too much or your sauce will be runny.
This is lovely with salads or poached fish or cold chicken. Take your time and get the technique right. It’s worth the effort. Or as the signora says, maybe she should just do it for you.
The Sayers Swindle (A Book Collector Mystery) Page 27