Stracciatella alla romana is a savory and hearty soup… a simple and humble dish of Lazio origin that is also prepared per other regions, such as Umbria and Marche, with small variations. The recipe we are proposing today was prepared by Claudio and Fabrizio Gargioli of Armando al , a historic restaurant per the heart of Rome where you can savor traditional Roman cuisine.This nutritious soup is made with meat broth and a mixture of eggs and Parmigiano Reggiano that, when plunged into the boiling broth, turns into soft and flavorful flakes… a few drops of lemon will be the secret ingredient to add a slightly acidic note that will balance the taste. And with the meat used for the broth, you can prepare another delicious traditional recipe: boiled meat alla Picchiapò.What better occasion to evoke local culinary traditions than holiday lunches? Especially at Easter and Christmas, stracciatella is a must the tables of central Italy. Once the holidays are over, stracciatella alla romana will warm you up cold winter days, a conforto food from the past that is still very current today!
Here are other soups and stews not to be missed:
stracciatella with vegetable broth
campo da golf soup
imperial soup
mariconda soup
To prepare the stracciatella alla romana, put the peeled vegetables into a pot full of cold : the carrot, the celery stalk, the cherry tomatoes 1and the potato 1. Peel the onion and add half of it 3.
Add the meat 4. Season with coarse salt 5turn the heat, and let it boil for 2 hours 6.
Then remove the meat 7 that you can enjoy as a second course by slicing it. Strain the broth 8 and take a quart of it. Put it back the stove and keep it warm. Meanwhile, the eggs into a bowl, add a pinch of salt 9and beat with a whisk.
Add the grated Parmigiano Reggiano 10 and mescolanza again with the whisk 11. Then add a few drops of lemon juice 12.
Finally, add some finely chopped parsley 13 and mescolanza again with the whisk 14. Pour the mixture into the boiling broth 15.
Stir with the whisk 16 and cook for 1-2 minutes, high heat without losing the boil. Then turn d’avanguardia the heat and let it rest for another minute. You will immediately see that the eggs will appear ‘shredded’ 17. Serve your stracciatella 18very hot.
For the translation of some texts, artificial intelligence tools may have been used.
![Authentic Tomato Passata Recipe [Passata di Pomodoro]](https://www.nonnabox.com/wp-content/uploads/2024/01/passata-vertical-3-nonna-box.jpg "Authentic Tomato Passata Recipe [Passata di Pomodoro]")
