Recipe Stracciatella Romana, Traditional Roman-Style Egg and Cheese Soup

MypinchofItaly

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66864


66865



Serves 4, Preparation 10 mins, Cooking 5 mins (if pre-made broth)

  • 4 free-range eggs
  • 80 g grated Pecorino Romano or grated Parmigiano cheese
  • nutmeg, a pinch
  • salt and pepper, a pinch
  • 500 ml of beef broth, pre-made or from scratch
  • A chopped sprig of fresh parsley

Method

In a bowl combine beaten eggs, grated Pecorino cheese (or Parmigiano), a pinch of salt, black pepper and nutmeg, chopped parsley and mix well everything. Set aside.

Tip: the making of meat broth from scratch takes about 2 hours, thus yes, the shortcut of ready-made meat broth is just ok if you like it or don’t have the time or feel like making it from scratch. You’ll just need to heat it up until it boils.

Prepare the beef broth using 500 ml of water and by adding beef cuts, carrot, onion, a tuft of parsley, a bay leaf and a couple of cloves, start cooking on a high flame, as soon as it boils lower it to the minimum and keep cooking it by half-covering the pot and letting it simmer for about 2 hours. Remove beef meat, and keep it aside – it will make for a great second meat course.

Skim off the fat from the broth, then finish cooking, add salt at the end, stir, then strain it through a fine-meshed sieve. Put the broth back into the pot and bring it to the boil. As soon as it comes to the boil, pour in the egg and cheese mixture you set aside, stirring for 1-2 mins and let it congeal to form lumps, stir and serve hot.
 
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