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stracciatelli 1 Egg
2 Tablespoons Freshly Grated Parmesan Cheese
2 Tablespoons Soft Bread Crumbs
2 Cups Chicken Stock Or Broth
salt And White Pepper To Taste
basil, Parsley, Or Chives, For Garnish
parmesan Cheese bring The Stock To Simmer In A Saucepan. Then, In A Separate Bowl, Beat The Egg With A Fork And Continue Beating As You Add The Cheese And Bread Crumbs. When They Are Well Beaten, Add 1/2 Cup Of The Hot Stock. bring The Remaining Stock To Nearly A Boil, Scrape In The Egg Mixture, And Whisk It With A Fork For 3 Or 4 Minutes. When You Stop Beating And Let The Soup Come Just Barely To A Boil. It Will Break Into "rags," Hence The Name. serve Immediately, With An Extra Sprinkling Of Parmesan, Topped By Garnish Of Your Choice. makes 2 Servings. |
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