STRACCIATELLA ALLA ROMANA
Recipe Information
Stracciatella alla Romana
Cultural Context
Stracciatella alla Romana hails from the Lazio region of Italy, particularly Rome, where it has been cherished as a comforting dish for centuries. Traditionally served as a first course, this simple yet elegant soup highlights the beauty of fresh ingredients, transforming humble eggs and broth into a delightful meal. Today, it is enjoyed both in Italy and around the world, often adapted with various herbs and cheeses to suit local tastes.
Parmesan cheese
🥗Healthier: nutritional yeast
💰Cheaper: Pecorino Romano
Nutritional yeast offers a cheesy flavor with fewer calories.
broth
🥗Healthier: vegetable broth
💰Cheaper: water with bouillon cubes
Vegetable broth provides flavor without meat.
Break the egg into a bowl and add the tablespoon of water and the Parmesan cheese.
Mix with a whisk, adding the salt and ensuring there are no lumps.
Bring the broth to a boil.
Pour in the egg mixture into the boiling broth.
Cook for 3 minutes, stirring frequently.
At the end, add the finely chopped parsley and nutmeg.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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