Recipe Stracciatella in broth of of 07-01-2017 [Updated on 07-01-2017]
Stracciatella in broth is a poor dish of Italian cuisine, widespread especially in central Italy and in particular in the Rome area. It is a mixture prepared with eggs and Parmesan that is dipped in boiling meat (or chicken) broth and cooked until the mixture is made into strips. There stracciatella in broth it is perfect to be served on cold winter evenings, perhaps to eat something "light" after Christmas revelry and rediscover an ancient taste of a dish so loved by our grandmothers.
I often prepared it for Elisa during the weaning phase, however, using vegatale broth and she appreciated it a lot, but now a little less, Ivano and I instead, we continue to eat it with pleasure;)
How to make Stracciatella in broth
Put the eggs in a bowl with the Parmesan, salt and nutmeg and beat until all the ingredients are mixed.
Put the chicken or meat broth in a saucepan on the stove and bring it to a boil.
Then pour the egg mixture all at once into the boiling broth.
Mix with a whisk for a couple of minutes until the mixture of eggs and Parmesan thickens.
Then serve the stracciatella in broth on the plates.