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EGG - Stracciatella Alla Romana
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| Stracciattella Alla Romana by Jonathon Sawyer WALL STREET JOURNAL Serves: 4 | |
| ⅓ cup | semolina flour |
| 3 large | eggs |
| 6 tablespoons | grated Parmesan cheese |
| 3 teaspoons | extra-virgin olive oil |
| 6 cups | high-quality chicken broth |
| 2 tablespoons | thinly sliced spinach |
| 2 tablespoons | thinly sliced flat-leaf parsley |
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1. Use an electric mixer on medium speed to beat flour, eggs, cheese and two teaspoons oil until thoroughly combined and consistency resembles thin pudding, 5-7 minutes. Alternatively, whisk by hand. If too thin, beat in another tablespoon flour.
2. In a medium lidded pot over medium heat, bring broth to a simmer, then add spinach and parsley. Cover and let simmer until tender, 2 minutes.
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3. Use a spoon to slowly drizzle egg mixture, 1 tablespoon at a time, into hot broth. Alternatively, spoon egg mixture into a plastic bag with ¼-inch cut from one corner. Holding bag close to broth’s surface and moving in a spiral formation, slowly pipe about 1 tablespoon egg mixture at a time into broth. Simmer, covered, 2 minutes more. Pour into serving bowls and garnish with remaining oil.
—Adapted from “Noodle Kids: Around the World in 50 Fun, Healthy, Creative Recipes the Whole Family Can Cook Together” by Jonathon Sawyer
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