In the dialect of the Romagna region the term tardura means “minced”. This ancient soup was traditionally used to celebrate Easter. Sometimes it was served to family members and guests when a baby was born.
For 6 people: 6 eggs, 100 g. breadcrumbs (optional), 150 g grated Parmesan cheese, a pinch of salt, two pinches of nutmeg.
This dish is very easy to prepare. First mix all the ingredients; then put a pot containing about two litres of beef stock over the flame. When the broth boils, add the mix and stir for a couple of minutes. The tardura will break up in the broth forming little “minced” yellow pieces.