📝 About This Recipe
Tracing its roots back to the bustling kitchens of Rome, Stracciatella alla Romana is a masterclass in culinary simplicity, transforming humble pantry staples into a sophisticated, soul-warming elixir. This 'little rag' soup features a delicate, ribbon-like egg mixture swirled into a rich, golden broth infused with nutty Parmigiano-Reggiano and a bright whisper of nutmeg. It is the quintessential Italian comfort food, traditionally served during the holidays but perfect for any evening when you crave elegance and warmth in under twenty minutes.
🥗 Ingredients
The Golden Broth
- 6 cups High-quality chicken stock (homemade or low-sodium store-bought)
- 4-5 whole Peppercorns (to infuse the broth)
- 1 piece Parmigiano-Reggiano rind (about 2 inches, for extra depth of flavor)
- to taste Sea salt (adjust based on the saltiness of your stock)
The 'Stracci' (Egg Mixture)
- 4 Large eggs (fresh, organic if possible)
- 1/2 cup Parmigiano-Reggiano cheese (freshly and finely grated)
- 2 tablespoons Semolina flour (provides a better structure to the egg ribbons)
- 2 tablespoons Fresh parsley (very finely chopped)
- 1/2 teaspoon Lemon zest (finely grated for a bright finish)
- 1/8 teaspoon Ground nutmeg (freshly grated is essential)
- 1/4 teaspoon Black pepper (freshly cracked)
For Serving
- 1 drizzle Extra virgin olive oil (high-quality finishing oil)
- 4 pieces Fresh parsley sprigs (for garnish)
- 4 slices Crusty Italian bread (toasted and rubbed with a garlic clove)
👨🍳 Instructions
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1
Pour the chicken stock into a large, heavy-bottomed pot or Dutch oven and place over medium-high heat.
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2
Add the whole peppercorns and the Parmigiano-Reggiano rind to the stock. Bring the liquid to a gentle boil, then reduce the heat to low to maintain a steady simmer for 10 minutes to infuse the flavors.
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3
While the broth simmers, prepare the egg mixture. In a medium mixing bowl, crack the four eggs and whisk them lightly until the yolks and whites are combined.
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4
Add the finely grated Parmigiano-Reggiano, semolina flour, chopped parsley, lemon zest, nutmeg, and black pepper to the eggs.
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5
Whisk the egg mixture vigorously until it is smooth and well-incorporated. The semolina should be fully hydrated without any dry lumps.
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6
Using a slotted spoon, remove the peppercorns and the cheese rind from the simmering broth and discard them.
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7
Taste the broth and adjust the seasoning with sea salt. Keep in mind that the cheese in the egg mixture will add more saltiness later.
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8
Turn the heat up slightly until the broth is at a very active simmer, but not a rolling boil.
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9
Using a whisk or a large fork, create a gentle whirlpool in the center of the broth by stirring in a circular motion.
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10
Slowly pour the egg mixture into the center of the whirlpool in a thin, steady stream.
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11
Let the eggs sit undisturbed for about 30-45 seconds. This allows them to set slightly so you get beautiful 'stracci' (rags) rather than a cloudy soup.
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12
After the brief rest, use a whisk or fork to gently stir the soup in a circular motion for 1 minute. The egg will break into delicate, feathery ribbons.
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13
Remove the pot from the heat immediately to prevent the eggs from becoming rubbery.
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14
Ladle the hot soup into warmed shallow bowls, ensuring an even distribution of the egg ribbons.
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15
Garnish with a final dusting of Parmigiano, a drizzle of olive oil, and a sprig of parsley. Serve immediately.
💡 Chef's Tips
Always use the best quality broth you can find, as it is the foundation of the entire dish. Do not overcook the eggs; they only need about 60-90 seconds in the hot broth to reach the perfect silky texture. Adding a tablespoon of semolina flour is my secret chef's tip—it gives the egg ribbons a slightly firmer, more pleasant bite. If you want a more substantial meal, you can add a handful of baby spinach to the broth just before adding the eggs. Avoid high heat once the eggs are in; a gentle simmer ensures the 'stracci' remain tender and light.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like a Frascati or Pinot Grigio. Serve alongside 'Bruschetta al Pomodoro' for a light, traditional Roman lunch. Add a side of roasted bitter greens, like rapini or radicchio, to balance the richness of the eggs. For a cozy dinner, follow this soup with a simple 'Pollo alla Cacciatora' (Hunter's Style Chicken). A crusty loaf of ciabatta is mandatory for soaking up every last drop of the golden broth.