Simple Stracciatella Stracciatella
Simple Stracciatella
4 cups chicken stock or broth salt and pepper 2 eggs 4 Tbsp.
freshly grated Parmesan cheese 2 tsp. chopped fresh parsley
Heat the stock or broth to a boil over high heat. Season to
taste With salt and pepper. Beat the eggs with the Parmesan
and parsley and season with a bit of salt and pepper. Slowly
pour the egg mixture into the soup and stir constantly for
2-3 minutes until the eggs float to the top and form tiny
flakes. Serve Immediately. You can add cooked chicken cut
into bite-sized pieces to this soup if you want something a
bit more hearty. This is very good with a thin slice of
lemon floating on top. Serves 4
This next one is from a website by Skip Lombardi. It was a
fantastic website, but unfortunately it no longer exists, as
far as I know.
Stracciatella
So you're feeling fat...or blue...or just plain beat; in a
word, feeling sorry for yourself. This is the soup for you--
fast, comforting, stomach calming. If you turn up the
Verdi, all will be right with the world. Serve this
traditional Italian soup hot to yourself and maybe one
other soulmate.
1 egg 2 Tablespoons freshly grated Parmesan cheese 2
Tablespoons soft bread crumbs or farina 2 cups chicken stock
salt and white pepper to taste basil, parsley, or chives,
for garnish Parmesan on the side.
Bring the stock to simmer in a saucepan. Then, in a separate
bowl, beat the egg with a fork and continue beating as you
add the cheese and bread crumbs--and finally, a half cup of
the simmering stock. Bring the remaining stock to nearly a
boil, scrape in the egg mixture, and whisk it feelingly,
even emotionally, with a fork for 3-4 minutes. When you stop
beating, let the soup come just barely to a boil--its
creaminess will then break into plump, lacy custards. Serve
immediately, with an extra sprinkling of Parmesan topped by
a single piece of herbal garnish. Sit down with it. Breathe
it in deeply. Fast forward to Rigoletto's last aria over the
body of Gilda. I definitely think you deserve some good
Italian bread, a couple olives, and a glass of wine too.
--
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