Stracciatella Alla Romana (Roman Egg Drop Soup) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Stracciatella means little rag, which is exactly what the beaten eggs look like once they're cooked in the broth. Simple, delicious, and elegant. Ingredients:
5 cups chicken stock (either fresh or canned, but if canned use the best quality that you can find) |
4 eggs |
4 tablespoons freshly-grated parmigiano-reggiano cheese |
2 tablespoons dried breadcrumbs |
1 tablespoon flour |
1 lemon, zest of |
salt & freshly ground black pepper, to taste |
3 tablespoons chopped flat-leaf italian parsley |
extra virgin olive oil |
Directions:
1. In a saucepan, over medium-high heat, bring the chicken stock to a boil.
2. In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.
3. Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
4. Adjust the seasoning with salt and pepper.
5. Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.
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