Roman Stracciatella
A light chicken soup with egg, Parmesan and herbs
Ingredienti
- brodo di pollo900 ml
- uovo2 pz
- parmigiano80 g
- semolino2 cucchiaio
- prezzemolo20 g
- sale1 a piacere
Istruzioni
Bring the chicken broth to a gentle simmer.
Beat the eggs with a fork together with grated Parmesan, semolina, a pinch of salt and chopped parsley.
Reduce the heat so that the broth is barely simmering.
Pour the egg mixture into the broth in a thin stream, stirring constantly with a fork or whisk.
Cook for 1–2 minutes, until delicate egg "ribbons" form in the soup.
Taste for salt and serve hot with extra Parmesan and parsley.
Altre ricette
Arancini
A popular italian home-style dish with cooked risotto or rice, mozzarella, eggs, well suited for a family weekly menu.
Affogato
Simple dessert of vanilla ice cream and hot espresso
Eggplant Parmesan
A popular italian home-style dish with eggplants, tomato sauce, mozzarella, well suited for a family weekly menu.
Bruschetta
Toasted bread topped with fresh tomatoes, garlic, and basil.