Shredded egg soup, Roman-style (Stracciatella alla Romana) from The Food of Southern Italy by Carlo Middione and Maria Guarnaschelli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okmosa on April 21, 2019

    I've never eaten stracciatella before, so I'm not sure what I should have been tasting, although it was very good and has great potential. I don't know why, but I was expecting strands not little pieces of egg and I would have expected the parmigiana flavor to stand out more. Next time I should check the seasoning of the chicken stock, too.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.