Sunday, May 19 2024

Stracciatella alla romana is a soup made with meat broth and beaten eggs, very simple to prepare and hearty, rich in flavor.

A typical first course of the Roman tradition and of Lazio in general, of poor origins, today prepared especially at Christmas time.


Like any self-respecting traditional dish, stracciatella is also prepared and appreciated in other regions of central Italy.

A simple but hearty dish: stracciatella alla romana
Stracciatella alla romana is a really simple recipe to prepare, but at the same time it is nutritious and hearty, a true comfort food that warms body and spirit with taste and simplicity.

The peasant origins of stracciatella mean that the ingredients to prepare it are easy to find: in fact, all that is needed is meat broth, eggs and grated Parmigiano Reggiano cheese (long aged).

To these are added nutmeg, grated lemon peel and salt (as much as necessary to adjust the flavor): the stracciatella results more flavorful and fragrant. In short, a gourmet-proof recipe!

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 4 eggs
  • 4 tablespoons freshly grated parmigiano reggiano cheese
  • grated rind of one lemon
  • a pinch of nutmeg
  • salt
  • 1 quart (approximately 1 liter) home made meat broth

 

METHOD

Beat the eggs, parmigiano cheese, lemon rind, nutmeg and salt in a small bowl.

Bring the broth to a fast boil.

Pour the egg mixture slowly into the boiling broth and mix it quickly with a fork to break the egg in small lumps.

Serve hot in soup bowls with a pinch of freshly grated nutmeg (optional).

Pass around the table a small bowl of grated parmigiano cheese for the guests to add on the soup.

 

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