Stracciatella, an ancient Italian dish

Stracciatella in broth is a poor dish of Italian cuisine, widespread especially in central Italy and in particular in the Rome area.

It is a mixture prepared with eggs and Parmesan which is dipped in a boiling meat broth and cooked until a compound is made into strips.

The stracciatella in broth is perfect to be served on cold winter evenings, perhaps to eat something "light" after Christmas and to rediscover a classical taste of a dish so loved by our grandmothers.

Ingredients for 4 people:

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- 1 litre of meat broth

- 4 eggs

- 100 grams of Parmesan

- Juice of half a lemon

- Croutons

How to make it:

Meat Broth

Meat Broth

We make meat broth - or we buy it already made but obviously, it will have another flavour.

In a bowl, beat the eggs, then add the Parmesan and mix.

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Just before the broth starts to boil (only the broth, without pieces of meat or vegetables), add the lemon to the egg and Parmesan, and put the mixture in the broth.

Eggs make "little flowers"

Eggs make "little flowers"

We wait for the broth to start boiling, stir for about a minute.

When the egg starts to make "little flowers", (see image) we can turn it off.

Serve at the table with croutons and enjoy!