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1
Place the stock in a saucepan, over medium heat.
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2
Bring to a boil.
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3
In a small mixing bowl, combine the eggs and pecorino cheese.
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4
Season with pepper and mix well.
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5
Whisk the mixture into the boiling stock.
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6
Cook for 1 minute.
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7
Add the mozzarella cheese and parsley.
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8
Whisk well.
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9
Place 2 pieces of the bread into each shallow bowl.
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10
Ladle the soup over the bread and serve.
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11
In a bowl, mix together the flour, the semolina, and the salt.
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12
Gradually add the water until you have a smooth dough that is very easy to shape, not sticky, and not stretchy or glutinous.
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13
You might need as little as a cup of water-it all depends of the flour and the weather.
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14
Place the plaque au four or a baking sheet in the oven.
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15
If you are using a baking sheet, put it in the oven upside down, it will be easier to slide the bread on and off.
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16
Preheat the oven to 400 degrees F. Divide the dough into 10 small balls.
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17
Cover them with a towel and let rest for about 15 minutes.
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18
On a floured surface, roll each ball to a thickness just under 1/16 of an inch.
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19
Put each round onto a heavily floured peel and slide onto the hot plaque au four or baking sheet in the oven.
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20
Bake for 2 1/2 minutes on each side.
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21
When the bread surfaces begin to bubble, watch the bread constantly, as they can readily burn.
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22
Turn the rounds over and bake another 2 1/2 minutes.
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23
When one is very light gold with dark highlight, remove it to a rack to cool.
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24
Continue until all of the rounds are done.
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25
This bread will keep for 2 to 3 weeks in an airtight container.
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26
When ready to serve, place the bread back in the oven for 2 minutes and they should be good as fresh.
