Stracciatella alla romana
Stracciatella alla romana, from above
Non vegRome

Stracciatella alla romana

Egg and parmesan whisked into hot broth to make soft rags. Italy's egg drop soup, ready in minutes.

20 minTime
20 gProtein each
mildSpice
Little rags1 chapter · 1 min read

Make it your way

Grandma's wayBroth, egg, parmesan, semolina.
The original
207kcalsame
20 gproteinsame
0 gfibresame
20minutessame

Stracciatella.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken stock (chicken broth)6 cups
Egg4
Parmesan⅔ cup
Rava (semolina)2 tbsp fine semolina
Nutmega grating
Lemona little zest
Flat leaf parsley2 tbsp
Saltto taste
Black peppera pinch

Method

4 steps
  1. 1Bring broth to a simmer.
  2. 2Whisk eggs with parmesan, semolina, nutmeg, zest and parsley.
  3. 3Pour into the broth in a thin stream, stirring gently with a fork. Cook 1 to 2 minutes.
  4. 4Season and serve hot.
Serve it like this

Ladle into warm bowls, add a little extra parmesan and pepper, and serve with toasted bread.

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Make it a meal

What goes with Stracciatella alla romana: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pizza bianca40 min
Bread or rice Risotto al limone35 min
On the side Marinara sauce35 min
On the side Insalata di rucola10 min
A little snack Bruschetta al pomodoro15 min
To drink Virgin bellini8 min
Something sweet Maritozzi150 min
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