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Stracciatella: Roman Egg-drop Soup |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
Spring |
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| Category |
Cheeses and Dairy |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
This recipe is from Jessica Prentice's website: www.wisefoodways.com. |
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Ingredients : |
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- 2 cups or so chicken broth
- a leaf or two of swiss chard, spinach or other leafy green
- an egg
- good parmesan cheese
- sea salt
- black pepper
- nutmeg
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| How to Prepare : |
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Bring chicken broth to a boil in a small pan. Season with fish sauce or salt to taste. Chop chard leaf finely and add to boiling broth.
Grate parmesan on the finest grater you have (it's best to get it as close to 'powder' as possible) until you have about a tablespoon, or use pre-grated parmesan if you have that around. In a bowl, whisk the egg together with the parmesan cheese.
Beat the soup with the whisk while you pour in the egg mixture in a thin stream. The egg should cook immediately.
Pour the soup into the bowl, grind some black pepper on top, grate some nutmeg on top, and eat. Accompany with generously buttered good sourdough bread if you have it.
Serves 1 tired working stiff. |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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