'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?
- 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
- 1 egg
- 1 tbsp Parmesan
There are infinite variations on the theme, and stracciatella
tends to involve spinach
and chicken broth
A vegetarian variant with herbs can be found
under Stracciatella (herb and egg soup)
- 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.
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.