Recipe information
Ingredients for - Stracciatella alla Romana
1. 4 cups chicken stock (lightly salted) -
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.