Stracciatella alla romana

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.