Name: Stracciatella alla Romana
Prep time: 10 min
Cook time: 10 min
Yield: 3
Ingredients: 4 cups chicken stock (lightly salted) -; 1 large egg -; 4 teaspoons finely grated, lightly packed Parmesan cheese (if you have coarsely grated Parm, grind it up to a finer consistency in a food processor) -; 1 Tbsp panko breadcrumbs (toasted for added flavor) or semolina flour (optional, you can skip if you want, you can also use ground puffed rice if cooking gluten-free) -; Pinch of freshly ground black pepper -; A handful of spinach leaves, sliced into 1/2-inch ribbons (can also use chard, arugula, sorrel, or any tender green) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Stracciatella alla Romana

1. 4 cups chicken stock (lightly salted) -

2. 1 large egg -

3. 4 teaspoons finely grated, lightly packed Parmesan cheese (if you have coarsely grated Parm, grind it up to a finer consistency in a food processor) -

4. 1 Tbsp panko breadcrumbs (toasted for added flavor) or semolina flour (optional, you can skip if you want, you can also use ground puffed rice if cooking gluten-free) -

5. Pinch of freshly ground black pepper -

6. A handful of spinach leaves, sliced into 1/2-inch ribbons (can also use chard, arugula, sorrel, or any tender green) -

How to cook deliciously - Stracciatella alla Romana

1. Stage

Simmer the stock: Place stock in a 2-quart saucepan and bring to a simmer.

2. Stage

Whisk together the egg, Parmesan, and breadcrumbs: In a medium bowl whisk together the egg, Parmesan cheese, breadcrumbs (if using), and black pepper.

3. Stage

Stir in the spinach: Once the stock is simmering, stir in the sliced spinach.

4. Stage

Pour the egg mixture into the soup: Pour/scrape the cheese and egg mixture into the simmering stock, do not stir. After a few seconds, stir the mixture gently into the soup. Cook at a gentle simmer for another minute. Taste the soup and add more salt and pepper if you wish. Serve immediately.