Stracciatelli Italian Rag Soup Food

STRACCIATELLA SOUP

Steps:

• Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
• Ladle the soup into bowls and serve.

STRACCIATELLA SOUP

Steps:

• Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
• Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.
• While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
• Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

STRACCIATELLI (ITALIAN RAG SOUP)

Steps:

• Bring the broth to a simmer in a Dutch oven or large saucepan.
• Crack the eggs into a medium bowl and beat well.
• Add the cheese and breadcrumbs into the eggs and beat again.
• Ladle 1/2 cup of the hot stock into the eggs.
• Bring the stock up to a boil and whisk in the egg mixture.
• Reduce heat and cook for 3 to 4 minutes. Season to taste with the salt and pepper, ladle into bowls and top each serving with more Parmesan cheese, if desired.

ROMAN RAG SOUP - STRACCIATELLA

Steps:

• Mix stocks together in a large pot & bring to a simmer. Season to taste with salt & pepper.
• Meanwhile, make the rags. Beat the eggs, semolina and parmesan together. Add the lemon peel and salt and 1/4 cup of the soup stock.
• Remove the pot of simmering stock from the heat & pour the "rag" batter into the soup in a thin stream, pouring carefully over the surface of the soup.
• Return the pot to the heat & stir with a wooden spoon. Simmer until the batter cooks & turns into "rags" (about 2 minutes. Serve hot.
• Garnish with fresh parmesan and parsley.