Williams Sonoma Chicken And Vegetable Stracciatella Recipes

WILLIAMS-SONOMA CHICKEN AND VEGETABLE STRACCIATELLA

Steps:

• Cut chicken breasts into 1/2 inch thick slices.
• In a saucepan, combine the stock and garlic and bring to a boil over medium-high heat.
• Add the carrot and celery, cover, and cook until the vegetables are just tender, about 4 minutes.
• Add the parmesan, 2 TBS of the parsley, the chicken and the spinach.
• Return to a simmer and cook until the chicken is just cooked through, the spinach is wilted but still bright green and the cheese is melted, about 2 minutes.
• Remove from the heat.
• Pour the eggs into the soup and stir back and forth with a fork until white threads of cooked egg appear.
• Season to taste with salt and pepper.
• Ladle into warmed bowls and garnish with the remaining 2 TBS of parsley.
• Serve immediately.

STRACCIATELLA II

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.

STRACCIATELLA

Steps:

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

STRACCIATELLA SOUP

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.

TOMATO STRACCIATELLA

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.