Stracciatella
From Cosa Bolle in Pentola, the
Italian Cuisine newsletter:
There are also recipes, some of which are
interesting, but I'll discuss them anon, because I've gotten a number of
requests for Stracciatella of late. It's a Roman version of egg-drop soup and
is quite refreshing; here is Livio Jannattoni's recipe, from La Cucina
romana e del Lazio:
To serve 6:
- About 2 quarts (liters) broth
- 4 eggs
- 3-4 tablespoons semolina
- 3 tablespoons freshly grated Parmigiano
- 1 tablespoon very finely minced parsley (optional)
- A pinch of freshly ground nutmeg (optional)
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, 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.
