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Stracciatella Alla Romana
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Lulu Grimes
Published 2009
This traditional Roman soup is made from a paste of eggs and cheese dropped into hot chicken or beef broth. In Italian, stracciatella means ‘little rags’, referring to the ribbon-like strands that form as the paste cooks.
Ingredients
2 litres 8 cups 3
Method
- Put the stock in a saucepan, bring to the boil and then lower the heat to a simmer.
- Lightly beat the eggs, then beat in half the parmesan, the breadcrumbs and parsley.
- Drizzle the egg into the stock. When it’s set, stir in the remaining parmesan and serve.
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