Photograph of the finished Stracciatella alla romana

Italy · Súp trứng vụn kiểu Roma Stracciatella

Stracciatella alla romana

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken broth Chicken broth 1.4 l
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Parmigiano cheese Parmigiano cheese 100 g
  • Photograph of Parsley Parsley 20 g
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of Lime Lime 1
  • Photograph of Semolina flour Semolina flour 40 g

Method

  1. 1 Beat the eggs with parmigiano soda, semolina flour, nutmeg, and grated lemon zest until a thick batter is formed.
  2. 2 Bring the chicken broth to a boil, then reduce the heat to a simmer until only a few bubbles remain.
  3. 3 Pour the egg mixture through a fine sieve into the pot and do not stir for the first 30 seconds.
  4. 4 Stir quickly with a whisk for exactly 20 seconds until the eggs break into tiny, rag-like crumbs—truly a stracciatella.
  5. 5 Turn off the heat, sprinkle with chopped parsley, and scoop it out immediately while the egg mixture is still soft.

With an appliance

  • Microwave 18 min

    Replace step 2: heat the broth in a deep bowl at 900 W for 4 minutes to 90 degrees, without letting it boil vigorously; transfer to a saucepan and, keeping step 3 the same, pour the eggs through a sieve before stirring for exactly 20 seconds.

Start cooking