Stracciatella - Italian Recipe

Stracciatella

🌍 Italian, Rome/Lazio Difficulty: ●●●○○

A Roman egg-drop soup that takes five minutes from stove to table. The broth must be excellent — there is nowhere for weakness to hide. Beat the eggs with Parmesan and pour them into the simmering broth in a thin stream, stirring once. Do not stir again or the strands will shred.

Ingredients

• 1L chicken stock
• 4 eggs
• 4 tbsp Parmesan, grated
• Pinch nutmeg

Method

1. Step 1 — Bring stock to simmer.
2. Beating — Beat eggs with Parmesan and nutmeg.
3. Pouring — Pour egg mixture in slow stream into simmering stock, stirring.
4. Cooking — Cook 1 min; serve immediately.

Tags: chicken stock, eggs, parmesan, pinch nutmeg · Source: Brittani's Almanac