Sunday, February 20, 2011

Stracciatella alla Romana








I am fortunate to have friends like Brooke, whose gorgeous chickens produce the most delicious eggs. When you have access to eggs this fresh, you don't want to waste them baking chocolate chip cookies, you want to use them in recipes that really showcase the eggs. These things poach like a dream, they make the richest spaghetti carbonara imaginable and are fantastic just scrambled with butter.

You can also use them to make Stracciatella, a soup I first discovered at a little Italian cafe across the alley from Harrod's in London. It's very light, but warming and so flavorful. It's basically the Italian version of egg drop soup and is so easy to make, you can have a steaming bowl in your hands in under 15 minutes.

48 oz chicken stock (homemade is best, but store bought is also fine)
3 fresh eggs
1/2 c. finely grated Parmigiano Reggiano (this is not the time to use the cheap stuff, buy the real thing and grate it yourself)
1/4 c. chopped fresh flat-leaf parsley
freshly grated nutmeg to taste
freshly ground black pepper to taste

Bring the stock to a boil in a heavy bottomed sauce pan. While it is heating, whisk together remaining ingredients in a small bowl. Once the stock is at a bowl, reduce the heat to medium low and stir the broth in a clockwise direction. Slowly drizzle in the egg mixture and stir with the whisk 2 or 3 times. Let cook for 3 minutes, then serve with more freshly grated cheese if desired.

Fun fact: the egg actually clarifies the soup and this technique is often used by chefs making consommes.

Come join Soup-a-Palooza with TidyMom and Dine and Dishsponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers

1 comment:

  1. Ohhh! Love your photos and the soup looks heavenly! Thanks for sending us the link.
    Michaela @finecooking