How to Make Stracciatella Cheese Pasta

Stracciatella Soup

Cheese 50g of puglian stracciatella cheese.

Recipe Summary Stracciatella Soup

Stracciatella is often referred to as 'Italian egg drop soup,' which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little 'rags' floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won--with soup.

Ingredients | Stracciatella Cheese Pasta

6 cups chicken broth

salt and freshly ground black pepper to taste

2 tablespoons semolina flour

3 large eggs

2 tablespoons chopped fresh parsley

½ ounce grated Parmigiano-Reggiano cheese

½ ounce grated pecorino Romano cheese

1 pinch cayenne pepper

1 pinch freshly grated nutmeg

1 tablespoon olive oil

1 pinch red pepper flakes

Directions

Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.

Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.

While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.

Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

Makes 2 large or 4 appetizer sized portions.

A nice, rich homemade chicken broth is best for this recipe. But if there's none available, use good quality prepared broth.

Info | Stracciatella Cheese Pasta

prep: 10 mins cook: 15 mins total: 25 mins Servings: 2 Yield: 2 servings

TAG : Stracciatella Soup

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