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Monday, November 5, 2012

Soup night again!:) Stracciatella alla Romana

It's cold! :) lol 
So....Yes, it's a soup night...again!:) 
Tonight's Roman Egg Drop Soup - Stracciatella all a Romana...
I made it without the spinach...which I sometimes prefer....
Stracciatella means  "little shreds" or "little rags"... and it refers to the strands of cooked egg that form from the method of cooking...the whisking and when the soup is swirled...  


Ingredients:6 cups or so of chicken broth (reduced-sodium preferably)2 large eggs2 tablespoons freshly grated cheese (like Parmigiano-Reggiano, or Asiago) and a bit more for serving at the table....2 tablespoons chopped Italian flat leaf Parsley2 tablepoons chopped fresh basil leaves (optional)1 cup lightly packed spinach leaves, cut in thin strips(optional)Orzo, Pastina, Stelline or other small pasta (optional)Pinch of nutmeg (optional)Lemon Zest (optional)Salt and freshly ground black pepperA few red pepper flakes...


I will have my versison of this wonderful classic soup with a full detailed recipe  in my upcoming cookbook!:)



                                                             Click to enlarge photo...

Hope you all had a great start to the new week!
Love,
Joe 

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