Tomato Stracciatella Recipes

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TOMATO STRACCIATELLA



Tomato Stracciatella image

Stracciatella is like an Italian egg drop soup. This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli. I'd never seen a stracciatella with tomatoes until I came across this recipe.

Provided by Martha Rose Shulman

Categories     weekday, appetizer

Time 45m

Yield Serves six

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
3 to 4 plump garlic cloves, minced
1 14-ounce can chopped tomatoes, or 1 1/2 cups grated tomatoes
Salt to taste
1 basil sprig
2 quarts vegetable broth or chicken stock
4 eggs
1/4 cup bread crumbs or semolina
6 tablespoons freshly grated Parmesan
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil or chives
Freshly ground pepper
Optional: Cooked soup pasta for serving

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the garlic. Stir until fragrant, about 30 seconds. Add the tomatoes and basil sprig. Cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Season to taste, and add the vegetable or chicken stock. Bring to a simmer, cover and simmer 20 minutes. Season to taste with salt and pepper.
  • In a large mixing bowl, beat together the eggs, bread crumbs or semolina, Parmesan, parsley and basil or chives. Beat until frothy.
  • Bring the soup to a boil, and slowly drizzle in a thin stream of the egg mixture, stirring constantly. After the mixture has been added, reduce the heat and simmer five minutes. Taste and adjust seasonings. Add a spoonful of cooked soup pasta to the bowl if desired.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 986 milligrams, Sugar 2 grams, TransFat 0 grams

FRESH STRACCIATELLA



Fresh Stracciatella image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 9

1 tablespoon kosher salt (17 grams)
1 pound mozzarella curd, broken into small pieces
1 cup heavy cream
1 baguette, sliced into 1-inch-thick slices
1/2 cup extra-virgin olive oil, plus more for garnish
2 cloves garlic, cut in half
1 ripe tomato, cut in half
Flaky sea salt
Freshly cracked black pepper

Steps:

  • Making mozzarella: In a large pot, bring 2 quarts water and the kosher salt to a boil. Remove from heat and let cool to 180 degrees F.
  • Add mozzarella curd to a large bowl and bring to room temperature. When the water has cooled to 180 degrees F, ladle it onto the curd. The curd will begin to look like shaggy mozzarella. Using a wooden spoon, stir and stretch the cheese until it forms a cohesive ball and takes on a "plastic" texture.
  • Shaping mozzarella: Place half of the whey water (the salted water that turned the cheese curd into mozzarella) in another large bowl and chill to 80 degrees F. Meanwhile, work the mozzarella that's in the remaining warm whey water into 1 large ball. Knead and stretch the ball of cheese until there are no more lumps. Once the cheese is smooth, pull off a 4-inch section and put it into the second bowl containing the cooled whey water. Repeat this process with the remaining cheese.
  • Making stracciatella: Take each of the sections of the mozzarella out of the cooled water and pull apart the strands (like string cheese). Put all of the pulled strands of cheese into a mixing bowl and add the heavy cream. Gently stir to make stracciatella. Set aside.
  • Preheat oven to 400 degrees F. Place baguette slices on a baking sheet. Drizzle olive oil over the slices and place in the oven to toast, about 10 minutes. Remove from oven and, while still warm, rub cut side of garlic over the toasted bread. Then rub the bread with the cut side of tomato while gently squeezing the tomato halves. Top slices with a generous spoonful of stracciatella followed by a drizzle of olive oil, flaky sea salt and freshly cracked black pepper.

MAMA STELLA'S STRACIATELLA



Mama Stella's Straciatella image

Try saying that 3 times in a row! This one I just had to name after my mother, because she made it for me every time I had a cold. Stracciatella is best described as an Italian egg drop soup. It takes only minutes to make and is naturally low carb. Ciao down, bella!

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 5

6 cups chicken stock
3 large eggs
1/4 cup grated Parmesan
2 tablespoons fresh chopped parsley leaves
Salt and pepper

Steps:

  • Bring the stock to a simmer in a medium saucepan.
  • With a whisk, mix the eggs and Parmesan cheese together in a bowl. Make sure the stock is not boiling and slowly pour in the egg and cheese mixture. Wait a minute for the eggs to just set. Gently stir in the parsley, slightly breaking up the cooked egg. Turn off heat and season with salt and pepper. Divide among bowls and serve immediately.

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 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

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

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