Stracciattella Alla Romana

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from wsj.com

Ingredients

  • 1/3

    cup semolina flour

  • 3

    large eggs

  • 6

    tablespoons grated Parmesan cheese

  • 3

    teaspoons extra-virgin olive oil

  • 6

    cups high-quality chicken broth

  • 2

    tablespoons thinly sliced spinach

  • 2

    tablespoons thinly sliced flat-leaf parsley

Directions

Use an electric mixer on medium speed to beat flour, eggs, cheese and two teaspoons oil until thoroughly combined and consistency resembles thin pudding, 5-7 minutes. Alternatively, whisk by hand. If too thin, beat in another tablespoon flour. In a medium lidded pot over medium heat, bring broth to a simmer, then add spinach and parsley. Cover and let simmer until tender, 2 minutes. Use a spoon to slowly drizzle egg mixture, 1 tablespoon at a time, into hot broth. Alternatively, spoon egg mixture into a plastic bag with ¼-inch cut from one corner. Holding bag close to broth’s surface and moving in a spiral formation, slowly pipe about 1 tablespoon egg mixture at a time into broth. Simmer, covered, 2 minutes more. Pour into serving bowls and garnish with remaining oil.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: