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Italian
Stracciatella with Pasta

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Comments: 0
 

Recipe

A simple combination of chicken broth with eggs.

Yield: Makes 4–6 servings
Prep time: 10 Mins
Cooking time: 20 Mins

Ingredients

  • 6 cups chicken stock, preferably homemade
  • Salt and freshly ground black pepper
  • 1 cup small pasta, such as ditalini or broken spaghetti
  • 4 large eggs
  • ½ tsp freshly grated nutmeg
  • 1 tbsp chopped parsley
  • 1 tbsp butter

Directions

1. Bring the stock to a steady boil. Season with salt and pepper. Add the pasta and cook according to package instructions.

2. Beat the eggs with the nutmeg, and season with salt and pepper. Add the parsley.

3. Reduce the heat to low. Add the butter to the stock. Stir the simmering stock with a whisk so the stock swirls in a vortex. In a steady stream, add the eggs. Cook about 1 minute, until the egg strands look set. Do not let the stock return to a boil. Remove from the heat and let stand for 3 minutes. Serve hot.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

187kcal (9%)
28mg (3%)
1mg (2%)
68mcg RAE (2%)
322mg
19mg
12g
4g
0g
16g
153mg (51%)
682mg (28%)
3g (15%)
8g (13%)
1mg (8%)
 

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