Diary of a Foodie
Stracciatella Soup (Egg-Drop Broth with Parmesan)
Diary of a Foodie: Season Two: Bovine Rhapsody
Serves6
- Active Time:5 min
- Start to Finish:3 3/4 hr (includes making broth)
ADAPTED FROM LIVIA TISTARELLI
February 2008
- 4 large eggs
- 1/4 cup grated Parmigiano-Reggiano
- pinch of grated nutmeg
- 8 cups broth reserved from bollito de manzo e vitellone
-
Whisk together eggs, cheese, nutmeg, and 1/4 teaspoon pepper in a small bowl. Bring broth to a boil in a medium saucepan. Add egg mixture in a stream, whisking constantly. Reduce heat and simmer 1 minute. Season with salt and pepper.
- Keywords
- diary of a foodie,
- livia tistarelli
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