STRACCIATELLA Italian food
STRACCIATELLA /chicken broth with flakes of eggs and cheese.
TO SERVE 3 to 5
2 eggs
3 tbs freshly grated parmesan chese
2 tbs finely chopped fresh parsley
2pints chiken stock
A few gratings of nutmeg or a pinch
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Beat the eggs in a small bowl until they are just blended,; then mix in the cheese , parsley,nutmeg and salt. Bring the chicken stock to a bubbling boil in a heavy, medium-sized saucepan over high heat. Pour in the eggs mixture, stirring,for 3-4 minute. The eggs and cheese mixture will form tiny flakes in the stock. Taste for seasoning,then ladle the soup into a tureen or individual soup bowls and serve it at once…
Time life: the cooking of italy
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