Stracciatella is a Roman egg-drop soup with a little cheese, and is quite refreshing. To serve 6:
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- About 2 quarts (liters) broth
- 4 eggs
- 3 tablespoons freshly grated Parmigiano
- 1 tablespoon very finely minced parsley (optional)
- 3-4 tablespoons semolina (optional, some recipes call for it)
- A pinch of freshly ground nutmeg (optional)
Preparation:
Eggs
and broth -- hard to devise a better match! In the past custom dictated
it be eaten at least once a week, but now its popularity has declined.
However, it remains in the archives of authentic Roman cuisine, always
ready to reemerge if needed.
In a bowl, combine the eggs, semolina (If you're including it), grated cheese, and, if you're using them, nutmeg and parsley. Add a ladle of cold broth and beat the mixture lightly with a fork or whisk.
Bring the remainder of the broth to a boil. Add the egg mixture in one fell swoop, stirring vigorously with a whisk or fork so as to break up the egg, which will form fine light flakes, minute rags (straccetti, in Italian) that give the soup its name. Simmer for another 2-3 minutes, stirring constantly, and serve, with a little more grated Parmigiano on the side.
The wine? A white, for example a Colli Abani, would be nice.
Yield: 6 servings Stracciatella, Roman egg drop soup.
A Variation:
Juliette writes, I enjoy reading your recipes - but just to add a little. My parents were both from Emiglia-Romagna and my Mom always included lemon rind -and maybe even a little lemon juice - in her egg drop soup recipe.
And a Note: Katie wonders what kind of broth. I use standard Italian brodo, mixed meat broth. You could use chicken or beef broth, or if need be unsalted bouillon. I don't think vegetable broth would work as well.
In a bowl, combine the eggs, semolina (If you're including it), grated cheese, and, if you're using them, nutmeg and parsley. Add a ladle of cold broth and beat the mixture lightly with a fork or whisk.
Bring the remainder of the broth to a boil. Add the egg mixture in one fell swoop, stirring vigorously with a whisk or fork so as to break up the egg, which will form fine light flakes, minute rags (straccetti, in Italian) that give the soup its name. Simmer for another 2-3 minutes, stirring constantly, and serve, with a little more grated Parmigiano on the side.
The wine? A white, for example a Colli Abani, would be nice.
Yield: 6 servings Stracciatella, Roman egg drop soup.
A Variation:
Juliette writes, I enjoy reading your recipes - but just to add a little. My parents were both from Emiglia-Romagna and my Mom always included lemon rind -and maybe even a little lemon juice - in her egg drop soup recipe.
And a Note: Katie wonders what kind of broth. I use standard Italian brodo, mixed meat broth. You could use chicken or beef broth, or if need be unsalted bouillon. I don't think vegetable broth would work as well.
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