Stracciatelle
Preparation info
- Serves
6
- Difficulty
Easy
- Ready in
15 min
Appears in
Published 1997
This is one of those marvellously simple soups that is as quick to make as it is delicious to eat. It must, however, he made with decent stock, and the best favour comes from freshly grated parmesan cheese. The soup gets its name from the look of the finished soup – stracciatelle means ‘little rags’.
Ingredients
3 4 tablespoons 4 tablespoons
Method
- Place the eggs, breadcrumbs, parmesan cheese, nutmeg, lemon zest and a pinch of salt and pepper in a bowl. Stir in
250 ml 8 fl oz
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