Fresh Stracciatella Recipes

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STRACCIATELLA



Stracciatella image

Provided by Mark Bittman

Categories     weekday, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 6

4 cups chicken stock
4 eggs
4 tablespoons freshly grated Parmesan cheese
A tiny grating of fresh nutmeg
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste

Steps:

  • Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat the remaining stock with the eggs, the cheese, the nutmeg and the parsley until they are well blended.
  • When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
  • Taste, and add salt and pepper to taste. Serve, garnishing with a little more Parmesan if you like.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams

STRACCIATELLE



Stracciatelle image

Stracciatelle gets its name from the ragged (stracciata in Italian) appearance of the eggs in this traditional soup. Serve with crostini topped with flaked tuna, endive, scallion, and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5

6 cups homemade or low-sodium canned chicken stock
4 large eggs, lightly beaten
2 tablespoons fresh flat-leaf parsley, roughly chopped, plus more for garnish
2 tablespoons freshly grated Parmesan cheese, plus more for garnish
Coarse salt and freshly ground pepper

Steps:

  • In a large saucepan, bring the stock to a boil over medium-high heat. Reduce heat to low; keep at a gentle simmer.
  • In a medium bowl, whisk together eggs and parsley. Using a fork, stir stock in a quick circular motion, creating a whirlpool; pour in the egg mixture in a steady stream. Sprinkle in cheese; season with salt and pepper. Ladle into bowls; garnish with parsley and cheese.

STRACCIATELLA SOUP



Stracciatella Soup image

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 7

6 cups reduced-sodium chicken broth
2 large eggs
2 tablespoons freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 tablepoons chopped fresh basil leaves
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper

Steps:

  • Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
  • Ladle the soup into bowls and serve.

STRACCIATELLA SOUP



Stracciatella Soup image

Stracciatella is often referred to as 'Italian egg drop soup,' which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little 'rags' floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won--with soup.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 25m

Yield 2

Number Of Ingredients 11

6 cups chicken broth
salt and freshly ground black pepper to taste
2 tablespoons semolina flour
3 large eggs
2 tablespoons chopped fresh parsley
½ ounce grated Parmigiano-Reggiano cheese
½ ounce grated pecorino Romano cheese
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 tablespoon olive oil
1 pinch red pepper flakes

Steps:

  • Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
  • Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.
  • While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
  • Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 12.5 g, Cholesterol 307.6 mg, Fat 20.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 5.9 g, Sodium 3258.5 mg, Sugar 4.1 g

STRACCIATELLA II



Stracciatella II image

A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving.

Provided by DOREENB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 2h30m

Yield 12

Number Of Ingredients 14

1 (3 pound) whole chicken
3 quarts water
11 carrots
6 stalks celery
2 onions
½ cup uncooked white rice
6 ounces baby spinach, chopped
½ cup grated Romano cheese
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon dried oregano
1 tablespoon lemon juice
3 (14 ounce) cans chicken broth
4 eggs, lightly beaten

Steps:

  • Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
  • Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
  • Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
  • In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 15.2 g, Cholesterol 119.4 mg, Fat 11.5 g, Fiber 2.7 g, Protein 21.8 g, SaturatedFat 3.7 g, Sodium 1048.4 mg, Sugar 3.9 g

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