Cookbook:Stracciatella II
| Stracciatella II | |
|---|---|
| Category | Soup recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Soups
Tuscan soup or stracciatella is a simple soup consisting of broth or stock and eggs.
Ingredients
[edit | edit source]Procedure
[edit | edit source]- Whip up 3–4 eggs.
- Gradually add hot stock to them, and keep on whisking them up until they begin to curdle.
- Keep the soup hot in a bain-marie.
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.