Stracciatella Alla Romana
From souponaut 8 years ago
- 10 min to make
- Serves 4
This simple, centuries-old Italian dish of broth, semolina and cheese is a light version of a Roman-style egg drop soup.
Ingredients
- 4 c brown chicken stock shopping list
- 2 eggs shopping list
- 2 T semolina flour shopping list
- 2 T Parmesan cheese shopping list
- Italian parsley shopping list
- nutmeg shopping list
- black pepper shopping list
- salt shopping list
For brown chicken stock:
- Prepare chicken stock as per preferred recipe but (1) roast the chicken and/or bones first until browned, and (2) include 1 T tomato paste. Final stock should have the appearance of beef broth with a very slight tomato flavor. shopping list
How to make it
- 1 Bring the stock to a low boil. Finely chop the parsley and stir into the stock along with the flour and cheese. Simmer, uncovered, for about 5 min, and season to taste.
- 2 In a separate dish, whisk the eggs and then drizzle them into the stock while stirring vigorously.
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