RCI-SP.004.0237.001
Orama
Orama from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- kg of mutton1 unit
- 4 unit
- of fat of tail100 g
- a tea-spoon of black ground pepper1 unit
- 1 unit
- 500 g
- a cup of water or broth1 unit
- a tea-spoon of salt1 unit
- table-spoons of oil.2 unit
Method
1
Peel and finely slice the onions into thin rings or half-moons, ensuring uniform thickness for even cooking.
5 minutes
2
Bring a large pot of water to a rolling boil over high heat, adding salt to taste to season the broth base.
10 minutes
3
In a mixing bowl, combine flour with a pinch of salt and slowly add small amounts of water, mixing until a smooth, firm dough forms.
7 minutes
4
On a lightly floured surface, roll the dough out thinly and cut or tear it into small irregular pieces or thin strips.
8 minutes
5
Add the sliced onions to the boiling salted water and reduce the heat to a gentle simmer, allowing the onions to soften and release their flavor into the broth.
10 minutes
6
Drop the prepared dough pieces carefully into the simmering broth, stirring gently to prevent them from sticking together.
2 minutes
7
Continue to simmer the soup until the dough pieces are fully cooked through and the broth remains clear and light, skimming any surface foam as needed.
12 minutes
8
Taste the broth and adjust salt as needed, then ladle the Orama into bowls and serve hot.
2 minutes