A much-appreciated soup among all generations, made with a deep tasty broth. It is often served to the convalescing, the young and the elderly. It needs that scattering of freshly grated parmesan flung on top when it’s hot hot and then you are left to slurp away at this in your pretence of being ill. Stracci are rags, and that’s what the strands of egg in the broth look like.
Pour the brodo into a shallow saucepan. Heat to a good boil and check the seasonings. Adjust if necessary. Whip the egg in a small bowl with a whisk. Pour into the hot broth, whisking so it gets the long stracci. Remove from the heat at once and divide between 2 bowls. Scatter a heaped tablespoon, if not two, of parmesan over each.
© 2012 All rights reserved. Published by Murdoch Books.