When I was in Rome last spring I had a wonderful soup called Stracciatella (sp). It was a chicken broth based soup with a hint of lemon & eggs scrambled in it.
I would love a recipe for this.
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This message has been edited. Last edited by: Pauline,
Stracciatella... I think that the recipe that Diana sent is not very orthodox, but it does sound yummy! In my experience stracciatella is just broth (I also vote for "real" broth), egg, parmesan,lemon zest and nutmeg and the idea is that the egg is "stracciato" (ripped). A nice version of Stracciatella is this rice soup (also from Romagna, recipe by my grandfather):
Minestrino (the name stands for "little soup")
You boil rice in good beef broth (or mixed beef and chicken). While the rice is boiling you mix 1 egg, some grated parmesan cheese, grated lemon zest, some nutmeg. When the rice is cooked you start pouring some broth inside the egg mixture always stirring the eggs. The pouring needs to be very slow for the egg not to "rip"... the final consistency has to be very creamy. When the egg mixture is as hot as the broth itself the pouring can be fast. Serve hot and Buon appetito! Giulia
Giulia, in Parma tat's called "ris cun la tridura". it's basically made the same way, but the egg mixture is poured in the soup (which is pretty thick) like for stracciatella, than a pinck of minced parsley is added to all plates. It's usually made for sick people (UGH! ).
A bit tough for sick people isn't it? My grandfather would point out the big, absolute, difference between any kind of stracciatellalike soup (bits of egg in it) and the yummy creaminess of the minestrino... Anyway I think that all versions (IF well cooked) make a very fast yet gorgeous soup... we might inform the "fallsoup-people" about this... Thank you Diana for the effort making the conversions... no hurry!
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