This recipe is liked by 0 person(s). |
EGG - La Stracciatella : Roman-Style Egg-Drop Soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Roman-Style Egg-Drop Soup: La Stracciatella Recipe courtesy of Mario Batali Ingredients | |
6 cups | brown chicken stock, recipe follows |
3 | eggs |
3 tablespoons | semolina |
3 tablespoons | grated Parmigiano-Reggiano |
1 tablespoon | Italian parsley, finely chopped |
Pinch | nutmeg |
Salt | |
pepper | |
Brown Chicken Stock: | |
2 tablespoons | extra-virgin olive oil |
3 1/2 pounds | chicken wings, backs, and bones |
3 | carrots, coarsely chopped |
2 | onions, coarsely chopped |
4 ribs | celery, coarsely chopped |
2 tablespoons | tomato paste |
1 tablespoon | black peppercorns |
1 bunch | parsley stems |
Directions
Measure out 1 of the 6 cups of chicken stock and refrigerate so that it is cold.
In a large stock pot, bring the remaining 5 cups of chicken stock to a boil. In a large bowl, combine the cold broth, eggs, semolina, cheese, parsley and nutmeg and whisk until well blended. Whisk the mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes. Adjust seasoning with salt and pepper and divide evenly among 6 warmed soup bowls. Serve immediately, topped with more grated cheese if desired.
Brown Chicken Stock:
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Yield: 1 1/2 quarts
Recipe copyright 2000, Mario Batali. All Rights Reserved.
Read more at: http://www.foodnetwork.com/recipes/mario-batali/roman-style-egg-drop-soup-la-stracciatella-recipe.print.html?oc=linkback
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe