stracciatella #2

Categories

Poultry

Yield

6 Servings

1. Bring 3-½ cups stock to a boil. Reduce heat and simmer.

2. Combine eggs and flour. Stir in cheeses, nutmeg and salt. Gradually stir in remaining stock.

3. Stir a small amount of hot stock into egg mixture.

4. Slowly stir egg mixture into simmering stock.

5. Continue to cook, stirring constantly, until mixture thickens, about 3 to 4 minutes.

6. Remove crust from bread. Toast, then cut into quarters. Float on soup.

Garnish with chopped parsley.

DOMINIC'S

WILSON AVENUE, ST. LOUIS

WINE: CORVO SALAPARUTA

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .