STRACCIATELLA
Ingredients
48
oz chicken stock (homemade is best, but store bought is also fine)
3
fresh eggs
1/2
c. finely grated Parmigiano Reggiano
1/4
c. chopped fresh flat-leaf parsley
freshly
grated nutmeg to taste
freshly
ground black pepper to taste
Directions
Bring
the stock to a boil in a heavy bottomed sauce pan. While it is heating, whisk
together remaining ingredients in a small bowl. Once the stock is at a boil,
reduce the heat to medium low and stir the broth in a clockwise direction.
Slowly drizzle in the egg mixture and stir with the whisk 2 or 3 times. Let
cook for 3 minutes, then serve with more freshly grated cheese if desired.
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