The students’ recipes and The Stracciatella alla Romana

Many students of the school have Italian origins and have memories not only about, sometimes, the language but also about our food. Many of them know recipes coming from parents and grand-parents, so why not collecting and publishing them on the School blog? :-))

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We start today from the recipe by Louise, canadian.

The Stracciatella alla Romana

In many cultures the food has the purpose of satisfying and reassuring at the same time. The book Chicken for the soul published in 1993 has sold over 10 millions copies! This demonstrates the importance of the concept of the chicken soup as “comfort food“.

stracciatellaThere are many versions of the recipe according people are living in France, in England or in North America. But which is the Italian one? In Italia it is called Stracciatella and to me is the best among the “zuppe confort“! But remember that the secret of the Italian cuisine is the simplicity and freshness of the ingredients.

INGREDIENTS

  • 1 and half litres of chicken broth
  • 4 eggs
  • 50 g grated parmesan cheese
  • A pinch of nutmeg
  • 1 teaspoon grated lemon scorze
  • A pinch of salt
  • Pepper

PREPARATION
For preparing stracciatella, start putting the eggs in a bowl and joining a pinch of saltpeppernutmeg and the lemon scorze. Add the grated parmesan too.
With a whisk, beat vigorously for a few minutesuntil the mixture is homogeneous.
Now take the chicken broth previously preparedbring to the boiland add the mixture you have prepared by mixing with a whisk for a couple of minutes.
When the eggs are coagulated evenly, the stracciatella will be readyAdd parmesan cheese according to your taste.
To enjoy it better put yourself near a cozy fire 😉