Roman Rag Soup - Stracciatella |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This version of stracciatella is a bit different from the others on this site already. It uses 2 kinds of broth, and the rags are made slightly different. It makes a very economical soup in very little time. Ingredients:
4 cups chicken stock |
4 cups beef stock |
salt & pepper |
3 eggs, beaten |
4 tablespoons semolina (or regular flour) |
4 tablespoons parmesan cheese (freshy grated is best) |
1 teaspoon lemon zest (very fine) |
1 pinch salt |
Directions:
1. Mix stocks together in a large pot & bring to a simmer. Season to taste with salt & pepper.
2. Meanwhile, make the rags. Beat the eggs, semolina and parmesan together. Add the lemon peel and salt and 1/4 cup of the soup stock.
3. Remove the pot of simmering stock from the heat & pour the rag batter into the soup in a thin stream, pouring carefully over the surface of the soup.
4. Return the pot to the heat & stir with a wooden spoon. Simmer until the batter cooks & turns into rags (about 2 minutes. Serve hot.
5. Garnish with fresh parmesan and parsley.
|
|