Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Stracciatelli

List of Ingredients




You might call stracciatelli Roman egg-drop soup. The word itself translates roughly as "little rags," and with a little imagination that's just what the strands of beaten egg resemble. As for the Pancotto, homemade broth is absolutely necessary.




4 cups homemade Meat or Chicken Broth
1 extra-large egg
1/4 cup finely grated Parmesan cheese
2 cups freshed stemmed spinach, cleaned, finely
shredded
kosher salt
freshly gorund black pepper






Recipe



1
Heat the broth to simmering in a heavy 2 quart saucepan over medium heat.
2
Meanwhile beat the egg and cheese in a small bowl until thoroughly blended.
3
Add the spinach to the broth. Cook until tender, about 1 minute. Pour the egg/cheese mixture into the simmering broth, stirring constantly. (Stirring vigorously will make
many short "rags"; stirring very slowly will make fewer, larger "rags.") Cook just until set, a few seconds. Season to taste with salt and pepper. Serve immediately.

Makes 4 servings

Christopher Styler, "Primi Piatti"