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STRACCIATELLA ALLA ROMANA

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Recipe Information

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Video-Specific Recipe

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.

ItalianITsoup
15 min
easy
4 servings
Servings4
250 ml brodo di carne
1 uovo
20 g parmigiano grattugiato
1 pizzico sale
1 cucchiaio acqua
1 pizzico prezzemolo
q.b. noce moscata

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.

1

Break the egg into a bowl and add the tablespoon of water and the Parmesan cheese.

2

Mix with a whisk, adding the salt and ensuring there are no lumps.

3

Bring the broth to a boil.

4

Pour in the egg mixture into the boiling broth.

5

Cook for 3 minutes, stirring frequently.

6

At the end, add the finely chopped parsley and nutmeg.

Cooking Techniques

whiskingsimmering

Equipment Needed

bowlwhiskpot

Spice Level:

🌶️🌶️🌶️

Allergens

eggsdairy

Also Known As

Roman Egg Drop SoupStracciatella Soup
Local Name: Stracciatella alla Romana

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