About a month ago I was browsing through different food blogs and came across what seemed to me to be a perfect dish. Not Chinese Egg Drop Soup, which is thickened with cornstarch and, to me, rather unappealing. Not Greek Lemon Egg Soup, which I love, but didn’t have the taste for at lunch – though I do love lemon, and have lemons on the counter top. What I wanted was something simple and quick and made with ingredients on hand.
Enter Stracciatelle – “little rags” in Italian. A simple soup that takes about 5 minutes if you have stock, some greens or parsley, an egg, and some Romano or Parmesan cheese.
Besides being easy to make, it is damned fun to say! The Italian language just lends itself to enTHUsiasm!
Stracciatelle
I made this for myself at lunch – just multiply the amounts for each person if it going to be main meal, or maybe a little less for an appetizer.
1 – 1.5 c. chicken broth
handful of spinach, or some parsley, or some basil
1 egg
2-3 T. grated Romano cheese
Beat together the egg and cheese. Set aside. Put broth in sauce pan, bring to a simmer, dump in the green vegetables. Stir. As you stir, pour in the egg-cheese mixture. Cook until the egg is done and looks like its namesake – little rags.
Serve with fresh pepper and perhaps, if you want, a bit extra cheese.
Ink, Yarn & Beer 