Stracciatella alla Romana: The Foundation Is This Homemade Meat Stock

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.

Start by preparing the meat stock with beef bones cut to expose marrow and some stew meat.

Gather spare chicken bones, such as wings and backs, to add flavor to the broth.

Collect vegetable scraps like fennel, leek greens, celery leaves, carrots, and onion skins for the stock.

Preheat the oven to 400°F.

Roast the beef and chicken bones in the oven for about 20 minutes until caramelized.

In a large sauce pot, brown a little bit of tomato paste for added flavor.

Add water to the pot and then gradually add the roasted meat and vegetables, one piece at a time, draining excess fat.

Add parsley stems and a bay leaf to the pot, then fill with water and bring to a gentle boil.

Reduce heat to low, leaving the pot uncovered, and simmer for about 2 hours.

After 2 hours, strain the stock using a sieve and ladle, reserving the meat for later use.

Beat one egg in a bowl until homogeneous, ensuring no bits of white or yolk remain.

Add about a tablespoon of grated Parmesan cheese to the egg mixture, keeping it loose.

Heat the strained broth gently until just before boiling, ensuring it does not boil.

Slowly pour the egg mixture into the hot broth while stirring gently to create ribbons of egg.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens