Stracciatella #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | Chicken stock (see index) |
| 3 | Eggs; slightly beaten | |
| 2½ | tablespoon | Flour |
| ½ | cup | Grated Swiss cheese |
| 3 | tablespoons | Grated Parmesan cheese |
| 1 | dash | Nutmeg |
| ¼ | teaspoon | Salt |
| 6 | slices | Bread; toasted |
| Chopped parsley | ||
Directions
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, .