Keep the meatballs and cheese balls small, so a spoonful can gather several elements. The hen flavours the broth; its cooked meat is kept for another meal.
Make ahead Prepare the small components near the end of the hen’s simmer and keep cooked ones hot. Assemble with boiling broth just before serving.
Zuppa alla santè
Prep 1 hr 15 min · Cook 4 hr 20 min · Rest 5 min · Serves 10 · Difficulty Medium
Method
Put the quartered hen in the stockpot with the initial water, parsley and the broth’s share of salt. Bring slowly to a simmer, skim and cover partly. Simmer for 3–4 hours, until the hen is tender and its thickest meat reaches 75°C for 30 seconds. Add boiling reserve water if needed to keep it covered.Put the quartered hen in the stockpot with the initial water, parsley and the broth’s share of salt. Bring slowly to a simmer, skim and cover partly. Simmer for 3–4 hours, until the hen is tender and its thickest meat reaches 167°F for 30 seconds. Add boiling reserve water if needed to keep it covered.
Lift out the hen and reserve its cooked meat separately. If saving it for another meal, divide it into small portions, cool and refrigerate within 2 hours. Strain the broth, skim off the surface fat and adjust it to 3 litres with boiling reserve water if needed. Keep 2.5 litres clean and hot for serving; put the remaining 500 ml in a small saucepan for poaching.Lift out the hen and reserve its cooked meat separately. If saving it for another meal, divide it into small portions, cool and refrigerate within 2 hours. Strain the broth, skim off the surface fat and adjust it to 12⅔ cups with boiling reserve water if needed. Keep 10½ cups clean and hot for serving; put the remaining 2 cups in a small saucepan for poaching.
Beat the crouton eggs and coat the bread slices, letting excess egg drip back into the bowl. Bake on a lined tray at 170°C for about 20 minutes, turning halfway, until the egg is fully set and the bread is crisp. Cut into small cubes; discard leftover raw egg.Beat the crouton eggs and coat the bread slices, letting excess egg drip back into the bowl. Bake on a lined tray at 350°F for about 20 minutes, turning halfway, until the egg is fully set and the bread is crisp. Cut into small cubes; discard leftover raw egg.
Mix the veal with its egg, its grated Parmigiano and the meatballs’ share of salt. Form very small balls of about 4 g. Simmer them in the poaching broth for about 10 minutes, until the centres reach 75°C for 30 seconds. Lift out and keep hot.Mix the veal with its egg, its grated Parmigiano and the meatballs’ share of salt. Form very small balls of about 4 g. Simmer them in the poaching broth for about 10 minutes, until the centres reach 167°F for 30 seconds. Lift out and keep hot.
Mix the grated caciocavallo with its egg, flour and remaining Parmigiano. Shape balls of about 3 g. Heat the olive oil to about 170°C in the small deep pan, staying below half its capacity. Fry in small batches for about 3 minutes, until golden and set, then drain.Mix the grated caciocavallo with its egg, flour and remaining Parmigiano. Shape balls of about 3 g. Heat the olive oil to about 350°F in the small deep pan, staying below half its capacity. Fry in small batches for about 3 minutes, until golden and set, then drain.
Give the fried cheese balls a brief 30–60-second simmer in the poaching broth, lifting them out gently before they soften too much. Discard that broth. Layer the bread cubes, meatballs, cheese balls and diced caciocavallo in a warm tureen.Give the fried cheese balls a brief 30–60-second simmer in the poaching broth, lifting them out gently before they soften too much. Discard that broth. Layer the bread cubes, meatballs, cheese balls and diced caciocavallo in a warm tureen.
Bring the clean serving broth back to a boil and pour it into the tureen. Rest for 5 minutes. Ladle from the bottom so each serving receives bread, both kinds of balls, cheese and broth, without stirring the layers together.Bring the clean serving broth back to a boil and pour it into the tureen. Rest for 5 minutes. Ladle from the bottom so each serving receives bread, both kinds of balls, cheese and broth, without stirring the layers together.
