Stracciatella in broth with eggs and grated pecorino
The recipe is obviously very simple and will come in handy on days of intense cold. Try this recipe and you'll see what it tastes like! The egg and pecorino soup is prepared by adding the beaten eggs to the boiling broth, scrambling them with a whisk while they firm, the pecorino will complete the preparation which will be served hot. Here are all the steps for the egg and pecorino soup recipe. On these cold winter days, my favorite food to warm up is soups and soups, to put it as they say now, my favorite comfort food. The gastronomy boasts many basic preparations, a real treasure that can be customized according to seasonality, taste preferences and needs. Think of fresh pasta with mini ditalini, eggs, grated pecorino.
Stracciatella in broth is a classic, especially if you have children, you have certainly prepared it a thousand times, but it is also a dish that is prepared very often during the Christmas holidays and on December 26th, since the other dishes are always very heavy and caloric. Stracciatella in broth is really quick and easy to prepare, delicious and very nutritious if, as I said before, you want to prepare it for your children. When my grand daughter was little I can't tell you how many times I made her stracciatella in broth and then in the end I ate it too because it made me feel like a child again. Have you ever prepared stracciatella in broth? And what do you call it in your area? If you want to try the recipe, run immediately to buy the ingredients.
Ingredients
Eggs 4 Pecorino cheese 150 g Butter 50 g Vegetable broth Bread 4 slices Salt to taste Pepper to taste Parsley 1 sprig
Preparation
Prepare the vegetable broth. Put the whole eggs and grated pecorino cheese in a bowl and mix with a hand whisk so that they blend completely. Add a pinch of salt and pepper. Put the broth in a pot and bring it to a boil. When the broth boils, pour the egg and grated cheese to the mixture into the center of the pot and stir with the hand whisk for a few seconds. Cook for 5 minutes from when it starts to boil again, then stir quickly again with the hand whisk in order to break the coagulated egg. Serve the stracciatella in broth piping hot.
The recipe is obviously very simple and will come in handy on days of intense cold. Try this recipe and you'll see what it tastes like! The egg and pecorino soup is prepared by adding the beaten eggs to the boiling broth, scrambling them with a whisk while they firm, the pecorino will complete the preparation which will be served hot. Here are all the steps for the egg and pecorino soup recipe. On these cold winter days, my favorite food to warm up is soups and soups, to put it as they say now, my favorite comfort food. The gastronomy boasts many basic preparations, a real treasure that can be customized according to seasonality, taste preferences and needs. Think of fresh pasta with mini ditalini, eggs, grated pecorino.
Stracciatella in broth is a classic, especially if you have children, you have certainly prepared it a thousand times, but it is also a dish that is prepared very often during the Christmas holidays and on December 26th, since the other dishes are always very heavy and caloric. Stracciatella in broth is really quick and easy to prepare, delicious and very nutritious if, as I said before, you want to prepare it for your children. When my grand daughter was little I can't tell you how many times I made her stracciatella in broth and then in the end I ate it too because it made me feel like a child again. Have you ever prepared stracciatella in broth? And what do you call it in your area? If you want to try the recipe, run immediately to buy the ingredients.
Ingredients
Eggs 4
Pecorino cheese 150 g
Butter 50 g
Vegetable broth
Bread 4 slices
Salt to taste
Pepper to taste
Parsley 1 sprig
Preparation
Prepare the vegetable broth. Put the whole eggs and grated pecorino cheese in a bowl and mix with a hand whisk so that they blend completely. Add a pinch of salt and pepper. Put the broth in a pot and bring it to a boil. When the broth boils, pour the egg and grated cheese to the mixture into the center of the pot and stir with the hand whisk for a few seconds. Cook for 5 minutes from when it starts to boil again, then stir quickly again with the hand whisk in order to break the coagulated egg. Serve the stracciatella in broth piping hot.
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