Stracciatella Alla Romana
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter chicken broth or beef broth, light
- 2 large egg (s) or 3 medium-sized ones
- 6 tablespoon pecorino, freshly grated
- 3 tablespoon semolina, finer
- Nutmeg, freshly grated
- parsley
Print Recipe
Pin Recipe Instructions
- Anyone who only thinks of ice cream when they hear the term stracciatella has missed something, because they don`t know either the cheese specialty stracciatella di bufala or this simple, but very tasty soup.
- The broth should be homemade if possible. The soup does not taste good with instant powder. If necessary, use purchased poultry stock, but then without flavor enhancers and artificial flavors. But that`s not the real thing either.
- Bring the broth to the boil and season with a little nutmeg and, if necessary, salt.
- Thoroughly mix eggs, cheese and semolina together and pour a thin stream into the simmering broth, stirring with a whisk. Normally, enema soups are then taken off the fire immediately to prevent the egg from curdling. Here you let the soup simmer while stirring, so that scraps of egg-cheese-semolina are formed (similar to the Chinese egg flower soup). Hence the name of the dish: Stracciatella, derived from the Italian adjective stracciato, which means something like shredded or torn.
- Garnish with chopped parsley if desired and serve hot. Not only a relief in cold weather.
- Egg, cheese and optionally semolina should be in roughly the same proportion to each other in terms of quantity.
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