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How to make the stracciatella alla romana:
Beat
the eggs with 2 tbs. Parmigiano, and salt and pepper. Bring the broth to
a slow simmer, drop the egg and Parmigiano mixture into the broth while
whisking vigorously so that the egg turns into solid drops. Add the
remainder of the Parmigiano, mix well and serve immediately.
Recipe courtesy of The Italian Trade Commission.
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