Stracciatella Romana
Stracciatella Romana is a warm and invigorating first course made for Easter or Christmas, originating in central Italy, quick and easy to prepare. Stracciatella is nothing more than an egg worked like omelet dough, which is torn in very hot broth, but not boiling. Stracciatella Romana is a first course originating from the Lazio capital also made in Umbria and Marche. It represents a poor and hearty soup perfect to be enjoyed during the winter: in the areas of central Italy, stracciatella cannot be missing during holiday lunches and that is why this preparation is served during the Christmas and Easter period, evoking local culinary traditions. This soup made with meat broth and a mixture of eggs and Parmesan cheese created to use broth is served as a meal opener to dinners or lunches eaten during the holidays: it represents a comfort food and a really hot and nutritious appetizer, quick and easy to be achieved but with a final result that will guarantee you a success among your guests.
Ingredients
4 Medium-sized eggs100 g of Parmigiano Reggianonutmeg powder to tasteFine Salt to taste1 liter of water
Procedure
To prepare the Stracciatella Romana, start by making the meat broth. In a bowl, beat the eggs with a fork, add the grated Parmesan cheese, sprinkle with nutmeg to taste, salt and finally mix the ingredients with a whisk until you get a homogeneous liquid. Simmer the meat broth and add the egg mixture: stir for half a minute and cook over medium heat for about 6 minutes, stirring again only when everything has started to boil. Stir until the mixture thickens slightly and serve the Stracciatella Romana while still hot.
NoteYou can add chopped lemon zest or chopped parsley to give an aromatic touch to the dish. Since Stracciatella Romana is a dish to be eaten at the moment, any type of storage is not recommended.
Stracciatella Romana is a warm and invigorating first course made for Easter or Christmas, originating in central Italy, quick and easy to prepare. Stracciatella is nothing more than an egg worked like omelet dough, which is torn in very hot broth, but not boiling. Stracciatella Romana is a first course originating from the Lazio capital also made in Umbria and Marche. It represents a poor and hearty soup perfect to be enjoyed during the winter: in the areas of central Italy, stracciatella cannot be missing during holiday lunches and that is why this preparation is served during the Christmas and Easter period, evoking local culinary traditions. This soup made with meat broth and a mixture of eggs and Parmesan cheese created to use broth is served as a meal opener to dinners or lunches eaten during the holidays: it represents a comfort food and a really hot and nutritious appetizer, quick and easy to be achieved but with a final result that will guarantee you a success among your guests.
Ingredients
4 Medium-sized eggs
100 g of Parmigiano Reggiano
nutmeg powder to taste
Fine Salt to taste
1 liter of water
Procedure
To prepare the Stracciatella Romana, start by making the meat broth. In a bowl, beat the eggs with a fork, add the grated Parmesan cheese, sprinkle with nutmeg to taste, salt and finally mix the ingredients with a whisk until you get a homogeneous liquid. Simmer the meat broth and add the egg mixture: stir for half a minute and cook over medium heat for about 6 minutes, stirring again only when everything has started to boil. Stir until the mixture thickens slightly and serve the Stracciatella Romana while still hot.
Note
You can add chopped lemon zest or chopped parsley to give an aromatic touch to the dish. Since Stracciatella Romana is a dish to be eaten at the moment, any type of storage is not recommended.
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