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Stracciatella alla Romana with Pasta

October 2, 2010

“Gourmet cooking means food that truly satisfies the server: food in which the balance of texture and flavor is exactly right, food that looks and tastes delicous.  And contrary to what many people believe, such foods do not have to be elaborate.”

        ——Rose Elliot, “The Festive Vegetarian”

 

It was nice to have the Cavelieri Hilton Hotel as a “home away from home” for many years.  We generally arrived about 10 a.m. from New York and although it was still breakfast time for most people we wanted something simple, comforting and most of all some nourishing food that would encourage sleep.  After working all night some great food was always the first thing on our minds when we arrived at the Cavelieri.  Although I probably had just about everything on their different menus there were a few stand bys for breakfast that always called my name.  Stracciatella was one of them.  The typical stracciatella is without pasta but many places and families serve it with miniature pastas or broken up spaghetti.  One day the chef served it to us with farfallini and since then I always make it with the pasta.

  

Stracciatella alla Romana with Pasta

Ingredients

  • 6 C. Chicken Stock
  • 4 Large Eggs
  • 1/2 C. Parmigiano-Reggiano Cheese (finely grated (addl. for garnish)
  • 1-2 T. Italian Parsley (chopped) (addl. for garnish)
  • Pinch of Nutmeg
  • Salt
  • Freshly Ground Pepper
  • Optional – 1/2 lb. Spaghetti (broken in small pieces)

 Preparation

  1. Bring 5 C. chicken stock to a boil
  2. Add the pasta
  3. Keep the remaining cup of stock refrigerated
  4. In a bowl add the cold stock, eggs, cheese, parsley and nutmeg and whisk until combined
  5. Add to the heated stock and whisk into the stock, reduce heat and simmer on low
  6. Salt and pepper to taste
  7. Serve in warmed bowls and garnish with additional cheese

(Shown here without the pasta)

(Serves 6)

Adapted from “Molto Italiano” by Mario Batali

A contribution to Chef Robin White’s #Soupweek (October 2-9, 2010).  If you would like to participate or just enjoy all the soup recipes visit her site at www.chefrobinwhite.com and find all the details.

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3 Comments leave one →
  1. October 3, 2010 17:23

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