Stracciatella with pasta
Strictly speaking, stracciatella doesn't have pasta in it but I like it that way. This is one of those dishes that totally relies on the quality of its ingredients, so use homemade stock, and good parmesan and eggs. It is simple and delicate, and very nourishing - especially if someone in the house is sick.
Photo: Rebecca Hallas
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- 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