Avgolemono

La storia di questo piatto

Avgolemono is the liquid soul of Greece, born where the Aegean light dissolves into the earth — a golden covenant between the humblest ingredients that has warmed Greek tables for centuries, carried in the hands of grandmothers like an heirloom more precious than silver.

Ingredienti

• 1.5 liters Chicken broth
• 100 g Arborio rice
• 3 pieces Eggs
• 2 pieces Fresh lemon
• 5 g Salt
• 2 g Ground white pepper
• 10 g Fresh parsley

Preparazione

1. Pour the chicken broth into a large pot and bring it to a vigorous rolling boil. Add the rice and let it cook gently, stirring from time to time so it doesn't stick to the bottom: it will be ready when the grains are tender but still firm when you bite into them, not mushy or falling apart.
2. While the rice is cooking, crack the eggs into a wide bowl and beat them vigorously with a fork, as if you were trying to incorporate air into them: they should become pale, fluffy, and slightly foamy on the surface.
3. Squeeze the juice from the lemons, strain it through your fingers to catch the seeds, and pour it slowly over the beaten eggs. Stir gently with a wooden spoon without rushing, so the mixture stays smooth and completely uniform.
4. When the rice is cooked, lower the heat to the absolute minimum, almost turning it off. Take half a ladle of boiling broth and pour it in a thin stream over the eggs while stirring constantly: this step is the secret to everything, because it warms the eggs gradually without cooking them suddenly all at once, and this is what prevents those annoying lumps from forming.
5. Repeat by adding more hot broth to the eggs, one ladle at a time, always stirring. Then pour the entire mixture into the pot while keeping the flame very low and stir continuously: it must never boil, otherwise the eggs will curdle into stringy wisps instead of giving you that silky, velvety creaminess that makes this soup truly special.
6. Taste and adjust the seasoning with salt and white pepper, using a light hand since the lemon already gives it plenty of character. Pour into bowls that are well heated, dust with freshly chopped parsley at the last moment, and bring straight to the table: this soup won't wait, it should be enjoyed hot and steaming.