Giacomo
09-02-2008, 09:10 PM
You will need:
8 cups of chicken broth (keep one cold in the fridge)
3 eggs
3 tablespoons parmesan cheese
3 tablespoons of semolins flour
Start to boil seven cups of the broth but keep one cold in the fridge.
While the broth is starting to boil take the three eggs, the cheese and the semolina flour and mix (not whisk) it together in a bowl.
Once the mixture is well blended add one cup of the cold broth.
Now beat together as if you were scrambling eggs.
Once the water starts to boil, let it keep boiling and then stir it with a whisk to form a whirlpool.
Keep the whirlpool going with the whisk as you slowly pour the egg mixture in the boiling broth.
Use the whisk to “scramble” the broth. After a few minutes stop whisking and you will see little shreds in the broth (hence the name “stracciatella” which comes from the Italian verb “stracciare” which means “to shred”
Serve with additional parmesan cheese if desired.
8 cups of chicken broth (keep one cold in the fridge)
3 eggs
3 tablespoons parmesan cheese
3 tablespoons of semolins flour
Start to boil seven cups of the broth but keep one cold in the fridge.
While the broth is starting to boil take the three eggs, the cheese and the semolina flour and mix (not whisk) it together in a bowl.
Once the mixture is well blended add one cup of the cold broth.
Now beat together as if you were scrambling eggs.
Once the water starts to boil, let it keep boiling and then stir it with a whisk to form a whirlpool.
Keep the whirlpool going with the whisk as you slowly pour the egg mixture in the boiling broth.
Use the whisk to “scramble” the broth. After a few minutes stop whisking and you will see little shreds in the broth (hence the name “stracciatella” which comes from the Italian verb “stracciare” which means “to shred”
Serve with additional parmesan cheese if desired.