“Patsas” soup from Ioannina

Ingredients:

1 veal head, 6 cloves of garlic, 2 eggs, 1 teacup of vinegar, 1 ½ teacups of walnuts, Salt & pepper

Method:

We rinse the head with some water and we put it in a casserole with some water to boil until it stops foaming. Remove the foam with a spoon, add the salt and pepper and boil until the bones can me easily removed. Transfer in a big plate and leave there until it cools down. Cut the meat in smaller pieces and remove the bones. Drain the remaining broth (carefully not to leave any bones in), add some water if needed, put the casserole with the broth back to simmer and prepare the walnuts and the garlic. Purée the walnuts and the garlic. When the broth comes to a boil, add the meat and some pepper and let boil for 15 minutes and then lower the heat. Scramble the eggs in a large bowl, add the vinegar and add the broth gradually with a ladle. Then, add the mixture back to the casserole mixing gently.