Cookbook:Stracciatella I
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Stracciatella I | |
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Category | Soup recipes |
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Straciatella is an Italian egg-drop soup. It uses a chicken broth base, and adds flavour with fresh parsley, Parmesan cheese, and pepper.
Ingredients
[edit | edit source]- 4 cups chicken broth
- 2 large eggs
- ½ cup shredded parmesan cheese
- ~¼ cup fresh chopped parsley
- ~1 tsp black pepper to taste
- ~½ tsp nutmeg (optional)
- Semolina (optional)
- Red chile flakes, or chile powder (optional)
Procedure
[edit | edit source]- Put the broth in a large pot, and bring to a boil.
- Separately, combine eggs, cheese, and parsley, and beat until the cheese and parsley are moistened.
- Once the broth is at a rolling boil, use a whisk to set the fluid whirling.
- Slowly add the egg mixture, keeping the broth at a boil so the egg cooks quickly.
- Remove from heat, and add pepper.
- Serve immediately, or reheat and serve very hot.
Notes, tips, and variations
[edit | edit source]- Since Parmesan cheese is salty, it's unlikely you'll need to add more salt for flavour.