Make your contribution to the project, add an article. Find out how

Stracciatella (soup)

From Mycitycuisine.org
Jump to: navigation, search


Stracciatella alla Romana.jpg

Stracciatella (from Italian stracciato, "torn apart") is an Italian egg-drop soup usually said to be "alla Romana" ("the way it's done in Rome"), but also popular in Marche, Emilia Romagna and throughout Italy. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth. The broth is set whirling first with a whisk, and the beaten egg mixture added in a slow stream to produce the stracciatelle ("little shreds") of cooked egg in the broth, which is clarified by the process. The result is an extraordinary, warming, delicious soup that takes only minutes from preparation to plating.

Photo Gallery

To add a photo, please follow this submit form.



References

Stracciatella, en.wikipedia.org

Stracciatella: Roman Egg Drop Soup, www.romeloft.com

La Stracciatella alla Romana: Italian Egg Drop Soup, food.rlove.org