How much to cook a stracatella?

Cook Italian stractella soup for 1 hour.

How to cook a stracatella

Products
Chicken broth - 1.7 liters
Eggs - 3 pieces
Semolina - 1/3 cup
Parmesan cheese - 200 grams
Parsley - bunch
Nutmeg - 10 grams
Lemon - 1/2 piece
Black pepper - to taste
Salt to taste

How to make stracciella soup
1. Cook chicken bouillon from 2 liters of water and 300 grams of chicken parts (breast, thighs or legs).
2. Pour a third of the broth into a cup and cool, place the rest in a saucepan on the burner and let it boil.
3. Grate the Parmesan into fine shavings.
4. Finely chop the parsley.
5. Grate the zest of half a lemon.
6. Put eggs, semolina, cheese, parsley, nutmeg into the cold broth and shake with a whisk.
7. Slowly pour the egg mass into the hot broth, stirring all the time with a whisk, sprinkle with salt and pepper and keep for 3-5 minutes on low heat.
8. Sprinkle grated cheese, parsley and lemon zest on the soup in bowls.

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Fusofacts

- In Italy, there is a legend that the commander Julius Caesar loved the stracatella soup, and the recipe was borrowed from one of the peoples captured by the Roman army.

- The name of the soup has roots in the Italian word "stracciato", which translates as "torn", "rags". A raw egg poured into a hot broth becomes rags.

- The soup is cooked in beef or chicken broth. Italians use brown broth, which is obtained by frying chicken bones with onions, carrots and tomato paste in a pan.

- The egg mixture must be poured into the hot broth gradually in a thin stream, constantly stirring. So "rags" will appear immediately, and the broth will remain transparent.

- Any hard cheese can be used instead of Parmesan.

- The soup is served with grated cheese, chopped parsley, and cheese toasts.

- Lemon juice can be added to the finished stracatella.

Last update Author / Editor - Lydia Ivanova

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How much to cook › Soups › Straciatella