Prawns ala Gonzaga (uses Raspberry Vincotto)

12 prawns
7 tablespoons dry white wine
2 bay leaves
1 carrot, sliced in half
1 celery stick
1 whole onion
¾ cup stale bread soaked with 3 tablespoons of Chicken Broth
1 teaspoon Raspberry Vincotto
2 ripe tomatoes, or a 14 oz can of whole tomatoes
4 cups plus 3 tablespoons Chicken broth
2 eggs
Salt and pepper
3 Tablespoons of butter
2 teaspoons grated Parmesan cheese
Ground nutmeg

Boil prawns in watered-down white wine with bay leaf, garlic, carrot, celery and the onion until prawns are cooked. Remove prawns from their shells, and reserve, setting aside the shells in a separate bowl. Using a mortar and pestle, or pulsed quickly in a food processor, crush the shells along with the cooked vegetables, Raspberry Vincotto, and a fistful of stale bread that you have soaked in the broth, and squeezed. Place pounded pulp into a saucepan together with tomatoes and remaining broth.

Cook for 30 minutes then pass contents through a sieve to remove the shells and solids, return liquid to saucepan along with beaten eggs, pinch of salt, butter and parmesan. Bring to a boil, stirring occasionally, and then remove from heat. Place coarsely chopped prawns into individual serving bowls and pour over the soup. Sprinkle with a hint of nutmeg.