Stracciatella with Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the NYT Recipes for Health. Ingredients:
1 1/2 quarts low sodium chicken stock |
1 freshly ground pepper to taste |
2 eggs |
1 1/2 tbsp semolina |
1/3 cup freshly grated parmesan (1 1/2 ounces) |
6 ounce baby spinach |
Directions:
1. Place the stock in a large saucepan or soup pot. Remove 1/3 cup and set aside. Bring the rest to a simmer. Season to taste with salt and freshly ground pepper. If there is any visible fat, skim it away.
2. Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese.
3. Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula. Stir very slowly with the spatula, paddling it back and forth until the little ?rags? form.
4. Taste, adjust seasoning and serve at once.
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