Straccetti Alla Romana Recipes

STRACCETTI ALLA ROMANA

Steps:

• Slice the beef into very thin strips about 2" long. In a saute` pan add 3 Tbs of EV olive, the garlic (whole) and the sage. Saute` the garlic and add the beef. Saute` the beef for about 3-4 minutes while constantly stirring it. Add the wine. Salt and pepper to taste and let the wine evaporate. In the last minute of cooking, add 1 cup of arugula and mix well. Serve over a bed of fresh arugula.

STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)

Steps:

• Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It's fine if they start to take on a little color.
• In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
• When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.
• Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.

ROMAN EGG DROP SOUP

Steps:

• In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer.
• Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.
• Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.
• Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately.