Brodo con Straciatella


  • freshly ground black pepper, to taste
  • 1 pound (450 g) spinach or Swiss chard, stemmed and leaves cut across into narrow strips, optional
  • 1 tablespoon all-purpose flour
  • a pinch of freshly grated nutmeg
  • a pinch of coarse salt, plus 1 ½ teaspoons
  • 4 teaspoons finely grated Parmesan cheese
  • 2 eggs

1. In a small bowl, stir together the eggs, cheese, pinch of salt, the nutmeg, and flour - try not to get the eggs at all frothy. 2. In a medium saucepan, bring the stock to a boil. Place a colander with widely spaced holes over the boiling stock. Pour the egg mixture through the colander. Remov...

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