stracciatella alla romana

Stracciatella alla romana, is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring.
Stracciatella (Italian pronunciation: [strattʃaˈtɛlla]; in Italian, a diminutive derived from the verb stracciare ("to shred"), meaning "a little shred"), also known as Stracciatella alla romana, is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring.
It is popular around Rome in the Lazio region of central Italy. A similar soup, called zanzarelli, was described by Martino da Como in his 15th century manual, The Art of Cooking. Other variants exist.

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  1. Stracciatella Romana, Traditional Roman-Style Egg and Cheese Soup.jpg

    Stracciatella Romana, Traditional Roman-Style Egg and Cheese Soup.jpg

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    Stracciatella Romana, Traditional Roman-Style Egg and Cheese Soup.jpg

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    Recipe Stracciatella Romana, Traditional Roman-Style Egg and Cheese Soup

    Italian cooking Serves 4, Preparation 10 mins, Cooking 5 mins (if pre-made broth) 4 free-range eggs 80 g grated Pecorino Romano or grated Parmigiano cheese nutmeg, a pinch salt and pepper, a pinch 500 ml of beef broth, pre-made or from scratch A chopped sprig of fresh parsley Method...
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