Stracciattella Alla Romana
- 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
Adapted from wsj.com
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.