Hilda Inglese’s family migrated from the tiny Italian village of Roccacaramanico to the Yarra Valley in Australia in the mid-20th century. They brought with them a wealth of knowledge about farming and the wonderful things you can make with what you’ve grown. She shares her family’s age-old recipes here and explains that most have remained unchanged.
I checked this out from the library because I was intrigued by the simplicity of the recipe on page 32.
Stracciatella soup (chicken and egg soup)
1 litre of chicken stock
2 tablespoons fresh parsley, finely chopped
2 tablespoon pecorino cheese, grated
extra grated pecorino cheese for serving
Heat chicken stock in a large saucepan until simmering.
In a separate bowl, break eggs, add cheese and parsley. Mix with a fork until well combined.
Stir simmering broth in a circular motion, then gradually pour egg and cheese mixture into moving broth. Using a fork, gently and slowly lift the egg so that it coagulates into thin strands of egg, approximately 1 minutes. Egg will surface to the top, do not allow soup to boil and do not over stir.
Turn heat off and serve with grated cheese.
How it played out
This is so darned easy that I had no choice but to follow the recipe. I did make it just for me, so I halved the ingredients, and I used a good quality store-bought chicken stock. The full recipe says it serves 4, but I think it only would be enough for 2, maybe 3.
A lovely, light soup that comes together in minutes. I had it for lunch, but I think it would make a great starter for an Italian meal. Not especially photogenic, but certainly very tasty.
I haven’t been to Italy since December 2000—long before I started this blog. But I’ve eaten plenty of Italian meals on our travels. This was a memorable dinner in Berlin.