A speciality from the Marche region of Italy which i found in the classic cookbook ” Leaves from the Walnut Tree” by Ann Taruschio and Franco Taruschio.
This is from ” The Foods and Wines of Spain” by Penelope Casas. If preparing for vegetarians you can just use vegetable stock rather than chicken stock, and for vegans omit the eggs. Serve with a salad and perhaps a light red wine.
