Italy's status as a home of
pasta has already been shattered by
firm evidence that
China figured out
noodles first; here's another
Italian recipe with suspicious resemblance to an
ubiquitous Chinese dish. Draw your own conclusions.
Stracciatella alla romana
aka Roman Egg Drop Soup
aka Rag soup
Lovely set of names, innit?
Required Ingredients
- 0.5L (2 cups) strong beef broth
- This largely determines the taste of the soup, so please don't use a
bouillon cube. Readymade/homemade stock would be best, fonds aren't
bad either.
- 1 egg
- 1 tbsp Parmesan
Optional Ingredients
There are infinite variations on the theme, and
stracciatella outside
Rome tends to involve
spinach and
chicken broth.
A vegetarian variant with herbs can be found
under
Stracciatella (herb and egg soup).
Suggested Instructions
- If using garlic, slice them up and fry them in a pot at low heat.
Do not allow them to brown or burn.
- Add broth and tomato. Bring to a gentle simmer.
- In a separate dish, break the egg and whisk it together with the
Parmesan. Drizzle it slowly into the pot, using a fork to stir it up.
- Chop fresh herbs and add them on top.
Serving
Makes a nice appetizer for 4 without the tomato, and a filling winter
meal for 2 with tomato and some fresh bread on the side.