Chef, author and TV host Giada De Laurentiis writes in Giada‚Äôs Family Dinners that the Italian word ‚Äústracciatella‚ÄĚ means ‚Äúlittle rags,‚ÄĚ which refers to the stands of egg in this basic recipe.
‚ÄúYou could also add other ingredients to jazz it up, like spinach leaves, chicken (and/or) tofu,‚ÄĚ she writes.
Also called Roman Egg Drop Soup, this warm dish is great for mild summer nights as well as a colder late winter or early spring days.
Yield: 4 bowls
- 6 cups of homemade chicken broth
- 3 large eggs
- 3 tablespoons semonlina flour
- 1‚ĀĄ4 cup freshly grated Parmesan cheese
- salt and pepper, to taste
- 1 tablespoon finely chopped parsley, for garnish
- freshly grated Parmesan cheese, for garnish
In a large saucepan, heat 5 cups of chicken broth until boiling.
In a separate mixing bowl, whisk together 1 cup
of cold chicken broth, eggs, semonlina and Parmesan cheese. Into the boiling broth, slowly whisk the egg mixture, stirring constantly.
Cook on low, whisking constantly, for 4 minutes.
Season with salt and pepper. Laded into bowls, garnish with grated Parmesan and parsley. Serve.
This story originally appeared in the March/April 2018 issue of Chickens magazine.