Stracciatelli
Stracciatelli
1 egg
2 tablespoons freshly grated Parmesan cheese
2 tablespoons soft bread crumbs
2 cups chicken stock or broth
Salt and white pepper to taste
Basil, parsley, or chives, for garnish
Parmesan cheese
Bring the stock to simmer in a saucepan
Then, in a separate bowl, beat the egg with a fork and continue beating as you add the cheese and bread crumbs
When they are well beaten, add 1/2 cup of the hot stock
Bring the remaining stock to nearly a boil, scrape in the egg mixture, and whisk it with a fork for 3 or 4 minutes
When you stop beating and let the soup come just barely to a boil
It will break into “rags,” hence the name
Serve immediately, with an extra sprinkling of Parmesan, topped by garnish of your choice
Makes 2 servings
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