Photo: Rebecca Hallas
- 1.5 litres homemade chicken or meat broth (see following recipe)
- 1/2 cup broken or small pasta such as farfallini or spaghetti
- 4 free-range eggs
- 4 tbsp grated parmesan (grana padano will do but supermarket pre-grated in a packet won't at all)
- 1/4 tsp of grated nutmeg (or to taste - the flavour should be subtle)
- salt and pepper
- 1 tbsp chopped parsley
- knob of butter
Bring the broth to a steady boil, season to taste and add the pasta. Cook until the pasta is soft.
In a bowl, whisk the eggs with a fork then add the grated parmesan, nutmeg, a little salt, pepper and the parsley.
Add a knob of butter to the simmering broth and stir the broth with a whisk so that it goes around in a circle.
Pour the eggs into the broth in a slow steady stream and cook for a minute only, before turning off the heat - don't allow the broth to boil.
Allow the stracciatella to stand for a few more minutes to finish cooking. You should have thin strands of egg in a clear yellow broth.
Serve at once.
This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - Italian