Roman egg and parmesan broth (Stracciatella alla romana)
Nutrition / servings
229kcal
19gProtein
9gCarbs
14gFat
Ingredients
- 6.34 US cup (1.5 l) meat stock
- 4 pcs egg
- 2.12 oz (60 g) Parmesan cheese
- 2 tbsp semolina
- 1 pinch nutmeg
- 1 tsp lemon peel
- 1 tbsp parsley leaves
- 1 tt salt
- 1 pinch black pepper
Description
1. Bring the stock to the boil in a saucepan and add salt if needed.
2. In a bowl, beat the eggs thoroughly with a fork together with the grated parmesan, semolina, nutmeg, lemon zest and a pinch of pepper.
3. Add a ladleful of the hot broth to the egg mixture and stir until smooth - this stops it clumping in the pan.
4. Turn the heat down to medium and pour the egg mixture in a thin stream into the simmering broth, stirring constantly in circles with a fork or whisk so it sets into small, soft "rags" (stracci).
5. Simmer for another 1-2 minutes until the egg has set, then take off the heat.
6. Serve piping hot, sprinkled with chopped parsley and a little extra parmesan.
Tip: In Rome this is the light opening course of Easter and Christmas lunches - the secret is a really flavourful broth and pouring in the egg while stirring constantly.
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