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Rassodare le uova e raffreddarle, sgusciarle e tagliarle a spicchi. Abbrustolire in forno delle fette di pane; tagliare la soprassata a dadi e il caciocavallo a listrelle; spezzettare la salsiccia. Mettere tutto quanto nella zuppiera, versarvi sopra il brodo bollente ed i pezzetti di sedano, insaporire con pepe nero e pecorino grattugiato.
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Clean the sticks of celery, cut them into pieces and put them into a casserole dish. Pour in 1.2 L (2 pints) of water, the olive oil and a little salt. Put the dish on the heat and once the celery is well cooked, filter the broth. Hard boil the eggs and cool them, peel them and cut into segments. Toast the slices of bread in the oven, cut the soprassata salami into cubes and the caciocavallo into strips; break up the sausage. Put all these ingredients into the soup tureen, pour over the boiling hot celery broth and the pieces of celery, flavour with black pepper and grated pecorino cheese. Mix together and serve.
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Die Selleriestangen putzen, in Stückchen schneiden und in eine Kasserolle geben. 1,2 l Wasser darüber gießen, Olivenöl und wenig Salz zugeben. Den Topf aufsetzen. Sobald der Sellerie gar ist, die Brühe durchseihen. Die Eier hart kochen, abkühlen lassen, schälen und achteln. Im Ofen Brotscheiben rösten. Die Sopressata in Würfel und den Caciocavallokäse in Streifen schneiden; die Wurst zerbröckeln. Alle Zutaten in eine Suppenschüssel geben, die kochend heiße Brühe darüber gießen und die Selleriestückchen zugeben. Mit schwarzem Pfeffer und geriebenem Pecorino verfeinern. Umrühren und servieren.
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Clean the sticks of celery, cut them into pieces and put them into a casserole dish. Pour in 1.2 L (2 pints) of water, the olive oil and a little salt. Put the dish on the heat and once the celery is well cooked, filter the broth. Hard boil the eggs and cool them, peel them and cut into segments. Toast the slices of bread in the oven, cut the soprassata salami into cubes and the caciocavallo into strips; break up the sausage. Put all these ingredients into the soup tureen, pour over the boiling hot celery broth and the pieces of celery, flavour with black pepper and grated pecorino cheese. Mix together and serve.
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Clean the sticks of celery, cut them into pieces and put them into a casserole dish. Pour in 1.2 L (2 pints) of water, the olive oil and a little salt. Put the dish on the heat and once the celery is well cooked, filter the broth. Hard boil the eggs and cool them, peel them and cut into segments. Toast the slices of bread in the oven, cut the soprassata salami into cubes and the caciocavallo into strips; break up the sausage. Put all these ingredients into the soup tureen, pour over the boiling hot celery broth and the pieces of celery, flavour with black pepper and grated pecorino cheese. Mix together and serve.
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