The word “stracciatella” derives from the Italian word “stracciato” – meaning “torn apart”.
This recipe is for an Italian egg-drop-soup and is usually called “…alla Romana” (the way it’s done in Rome) but is equally popular in the Marche and Emilia Romagna Region. In fact my mother made this soup when I was a child and she never, sadly, managed to go near Italy nor did she know any Italians.
This here is a slight variation on the same theme as you might call it. Really quite easy and quick to make and certainly delicious. I also find this soup a good ‘pick-me-up’ after a somewhat stressful day and ideal when I really do not feel being in my kitchen any longer than necessary. I always make sure I have a few tubs of beef-, chicken- and vegetable stock in my freezer, very useful in those lazy moments. I just fill the ‘stracciatella’ into the biggest mug I can find in my cupboard, a couple of slices (wicked!) of wonderfully delicious 4-grain-bread (the GOURMET House in Thevera stocks all kinds of first class bread) on a side plate and an apple for afterwards. Then I sit with my feet up on a sofa and listen to some beautiful music and soon I can feel the stress slowly moving out of me.
I’ll tell you what ……. this is exactly what I am going to do after having posted this article and not because I am “gestressed”, no, I just feel like it!
1 ltr good homemade beef broth, seasoned (or other broth if you prefer)
4 eggs, lightly beaten with
3 Tbsp grated Parmigiano
A couple of small pieces of lemon rind, added just before serving
A pinch of grated nutmeg
Salt and pepper to taste
Beat the eggs with 2 Tbsp Parmigiano and salt and pepper. Bring the broth to a slow simmer, take a small balloon whisk and bring your broth to move around in one direction inside the pot. Now drop the mixture of eggs and Parmigiano into the broth while whisking vigorously so that the eggs turn into solid drops. Add the remainder of the Parmigiano, mix well and serve immediately.
And that’s all my friends, really quick, but delicious.