John Myers
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Stracciatella Alla Minestra Del Paradiso
The perfect stracciatella alla minestra del paradiso recipe with a picture and simple step-by-step instructions.
Minestra del Paradiso
- 500 ml Beef stock
- 1 St. Egg
- 3 tbsp Grated pecorino
- 1 tbsp Breadcrumbs
- White milled pepper
- Freshly grated nutmeg
- Chives
Variant: Stracciatella alla pesarese
- 500 ml Beef stock
- 1 St. Egg
- 1 tbsp Flour
- 1 St. Lemon zest
- Chives fresh
Roman style stracciatella:
- 500 Ml Beef stock
- 1 St. Egg
- 2 tbsp Semolina
- Nutmeg
- Chives
- Alla Minestra del Paradiso: Let the stock boil until it fizzles. Whisk the remaining ingredients vigorously in a cup or bowl. Rotate the stock with the whisk. Turn off the fire. Pour the egg mixture in a thin stream into the whisk and stir vigorously for another 2 minutes. Serve sprinkled with chives
- Alla pesarese: As before, only slightly different ingredients.
- alla romana: It has to be done differently here, because semolina takes time. That means: don’t switch off, just reduce the heat and keep beating with the whisk for at least 5 minutes. And, most importantly, this stracciatella must be served immediately. It is through the semolina that the scraps are dust-dry (we say: how ne drüje FXXX – censored!)
- You can also get creative: Test ingredients and other spices (cayenne chili powder) Especially with the semolina of romana: corn semolina (polenta), millet flour ……… come up with something 🙂
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