Roman-Style Egg-Drop Soup: La Stracciatella

Ingredients

  • 1 bunch parsley stems
  • 1 tablespoon black peppercorns
  • 2 tablespoons tomato paste
  • 4 ribs celery, coarsely chopped
  • 2 onions, coarsely chopped
  • 3 carrots, coarsely chopped
  • 3 ½ pounds chicken wings, backs, and bones
  • + 8 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • Salt and pepper
    • Pinch nutmeg
    • 1 tablespoon Italian parsley, finely chopped
    • 3 tablespoons grated Parmigiano-Reggiano
    • 3 tablespoons semolina
    • 3 eggs
    • 6 cups brown chicken stock, recipe follows

1. Measure out 1 of the 6 cups of chicken stock and refrigerate so that it is cold. 2. In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions,...

View full recipe at SpringPad

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