Experience the essence of simplicity with Stracciatella with Pasta, a dish that relies on the exceptional quality of its few ingredients. To savor it at its best, opt for homemade stock, organic eggs, and the finest Parmesan cheese available. This recipe encapsulates the elegance of Italian cuisine.
SERVES 4–6
PREP 10 MIN
COOK 20 MIN
FREEZE NOT SUITABLE
INGREDIENTS:
- 1½ quarts (1½ liters) chicken stock
- ½ cup (100g) soup pasta
- 4 eggs
- ½ tsp freshly grated nutmeg
- Salt and freshly ground black pepper
- 2 tbsp grated Parmesan cheese
- 1 tbsp chopped parsley
- 1 tbsp olive oil
INSTRUCTIONS:
- Begin by placing the homemade stock in a large pot and bringing it to a boil. Once it reaches a boil, add the soup pasta and cook it according to the package directions, typically until it is “al dente.”
- In a small bowl, break the four organic eggs. Add the freshly grated nutmeg for a burst of flavor, and season the mixture with salt and freshly ground black pepper according to your taste. Use a fork to whisk the ingredients lightly, breaking up the eggs in the process. Incorporate the grated Parmesan cheese and finely chopped parsley into the mixture.
- To the simmering stock, add a tablespoon of olive oil. Reduce the heat to low and gently stir the stock to create a subtle “whirlpool” effect.
- Gradually pour the egg mixture into the simmering stock. Be cautious not to let the mixture come to a boil; instead, aim for the eggs to set into fine strands. Allow the mixture to stand for 1 minute before serving.
Enjoy your Stracciatella with Pasta, a dish that celebrates the purity of its ingredients and embodies the grace of Italian cuisine. With every bite, savor the harmonious flavors that make this dish a true delight.
Savor the elegance of Stracciatella with Pasta, a dish that showcases the beauty of simplicity and the essence of Italian cuisine. Elevate your culinary experience by using homemade stock, organic eggs, and the finest Parmesan cheese. With each spoonful, relish the delicate balance of flavors in this Italian classic. Buon appetito!
