Stracciatella

Ingredients for 4 servings:

• 1 liter of broth of your choice
• 4 tbsp breadcrumbs
• 2 eggs, size L
• 50 g Parmesan, freshly grated
• 1 pinch of nutmeg, freshly grated
• e.g. freshly chopped parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

No ice cream, no cake – a simple soup from the “Cucina povera”

Stracciatella is not just ice cream with chocolate chips; it is also a classic Italian soup from the “Cucina Povera” (poor people’s kitchen) made from meat broth and beaten eggs, along with other regional ingredients. The name comes from stracciato – torn or shredded. The eggs appear torn in the soup. There are three variations, each containing different ingredients depending on the region. This recipe comes from Emilia Romagna. Bring the broth (beef, chicken, or vegetable broth) to a boil. Loosely mix the breadcrumbs with grated Parmesan cheese, egg, and nutmeg. Once the broth is bubbling, create a whirlpool with a wooden spoon and slowly pour the egg mixture into it. This creates the typical image of a torn egg. Let the soup simmer for another minute and then serve in warmed bowls, sprinkled with some chopped parsley. In Rome, durum wheat semolina is used instead of breadcrumbs. Here, Of course, the soup should be cooked a little longer after stirring in the egg mixture. In the Marche region, a little flour is added to the egg mixture and grated lemon zest is added.