📝 About This Recipe
Originating from the heart of Rome, Stracciatella is a masterclass in culinary simplicity, transforming humble pantry staples into a sophisticated, soul-warming elixir. This velvety broth features delicate 'shreds' or 'little rags' of egg and Parmesan cheese that dance in a rich, golden chicken consommé. It is the ultimate Italian comfort food—light enough for a starter yet nourishing enough to soothe the spirit on a cold winter evening.
🥗 Ingredients
The Golden Broth
- 6 cups High-quality chicken stock (homemade or low-sodium store-bought)
- 1/2 Yellow onion (peeled but left whole to infuse)
- 1 piece Celery stalk (cut into large chunks)
- 4-5 pieces Peppercorns (whole black peppercorns)
- 1/2 teaspoon Sea salt (adjust to taste)
The 'Stracci' (Egg Mixture)
- 4 pieces Large eggs (fresh and at room temperature)
- 3/4 cup Parmigiano-Reggiano (finely grated, aged is best)
- 1 tablespoon Semolina flour (optional, for a slightly heartier texture)
- 1 teaspoon Lemon zest (finely grated from an organic lemon)
- 1/8 teaspoon Fresh nutmeg (freshly grated is essential)
- 2 tablespoons Fresh parsley (flat-leaf, very finely chopped)
For Finishing
- 2 cups Baby spinach (fresh, stems removed)
- 1 tablespoon Extra virgin olive oil (for a finishing drizzle)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the chicken stock, whole onion half, celery chunks, and peppercorns.
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2
Bring the broth to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Let it infuse for 15-20 minutes to deepen the flavor profile.
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3
While the broth simmers, prepare the egg mixture. In a medium mixing bowl, crack the 4 eggs and whisk them lightly until the yolks and whites are just combined.
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4
Add the finely grated Parmigiano-Reggiano, semolina flour (if using), lemon zest, and freshly grated nutmeg to the eggs.
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5
Whisk the mixture vigorously until it forms a smooth, thick paste. Stir in the finely chopped parsley.
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6
Using a slotted spoon or spider, remove the onion, celery, and peppercorns from the simmering broth and discard them.
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7
Taste the broth and add sea salt if necessary. Keep in mind the cheese will add saltiness later.
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8
Bring the broth back up to a very gentle, rolling boil. It should be moving but not splashing violently.
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9
Slowly pour the egg and cheese mixture into the broth in a steady stream. Do not stir for the first 15-20 seconds; let the eggs begin to set.
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10
Using a whisk or a fork, gently stir the broth in a circular motion. This will break the egg mixture into the characteristic 'rags' or shreds.
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11
Add the baby spinach to the pot and stir for 30-60 seconds until the leaves are just wilted and bright green.
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12
Remove the pot from the heat immediately to prevent the eggs from becoming rubbery.
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13
Ladle the hot soup into warmed bowls, ensuring everyone gets a generous amount of the delicate egg shreds and greens.
💡 Chef's Tips
Always use the best quality Parmigiano-Reggiano you can find; the pre-shaken canned stuff will not melt correctly and will ruin the texture. Do not over-whisk the eggs once they are in the broth—you want distinct 'shreds,' not a cloudy, emulsified soup. Freshly grated nutmeg is the 'secret' ingredient that provides the authentic Roman aroma; don't skip it! If the soup becomes too thick, simply splash in a little more hot broth or water to reach your desired consistency. To make it a fuller meal, you can add a handful of tiny pasta like 'stelline' or 'acini di pepe' to the broth before adding the eggs.
🍽️ Serving Suggestions
Serve with a side of crusty, toasted ciabatta rubbed with a raw garlic clove. Pair with a crisp, dry Italian white wine like a Frascati or Pinot Grigio. Top with an extra sprinkle of grated cheese and a few cracks of black pepper at the table. A light arugula salad with a lemon vinaigrette makes for a perfect refreshing side course. Drizzle a tiny bit of high-quality truffle oil over the top for a decadent, modern twist.