Stracciatella alla Romana ……. A Warm Winter Soup.
April 20, 2010 in Uncategorized
Stracciatella alla Romana (pronounced str- cha – tella) has humble origins, like most soups. This is a winter soup that can be sipped down piping hot with lots of hot, crusty bread dripping with butter. The secret to a great stracciatella is in the broth, which must be enriched with all the goodness and flavours of vegetables and meat. Again, this is another of my two-for-the-price of one dishes …… yielding a pot of steaming delicious stracciatella AND another one of creamy chicken and vegetable soup. Again, i tend to use up all my aging veggies and clear the fridge with this recipe. A “stracciatella” is a rag … the soup got this name because egg is poured from a height into the boiling soup - cooking the moment it makes contact with the soup ,making strands that resemble little tiny rags – hence, stracciatella.
6 finely chopped carrots
6 stalks of finely chopped celery
4 finely chopped large onions
8 cloves of garlic
1 punnet of finely chopped mushrooms – any sort, button, portabellini oyster
3 small red peppers chopped
3 small yellow peppers chopped
2 – 3 cup of dry white wine
a good grating of nutmeg – about 1/4 tsp
chicken stock cubes – about 5 for a large pot (don’t make your broth too salty as
you are going to add a whole cup of parmesan cheese which is quite salty)
freshly ground black pepper
chopped basil and parsley thyme and rosemary
1 tray of 12 chicken thighs – remove the skins (microwave these or fry them and give them to your
dogs as a treat.)
Olive oil for frying
6 free range jumbo eggs
1 cup of grated parmesan cheese
400ml of fresh cream for the creamy chicken and vegetable soup.
NB: Remember – i was cleaning out my fridge – if you have some green beans or peas or zucchini
that need using – bung them in – the more veggies the better the flavour of your broth.
In a heavy based pot brown the chicken with the onion and garlic – brown them really well and
get a nice dark colour to them – this will take about 20 minutes or so – keep you eye on the pot
and keep stirring – you want colour but not burnt chicken
Add the wine now to release all the caramelised bits off the bottom of the pot - you need quite a lot
- enough to almost cover the chicken – reduce until all of the alcohol has burnt off
Add all of the other ingredients giving them a good stir to get the flavours
combined and then cover the whole lot well with water
Bring the pot to the boil for about 20 minutes and then reduce
the heat to a moderate simmer for another 40 minutes to an hour.
As is the case with any soup – the longer you leave it
to cook – the deeper and richer the flavour.
Strain off all of the liquid – and then sieve out any bits – so you are left
with only the broth, keep the veggies and chicken for your
creamy chicken and veg soup.
This is what you will have left (above) – return it to the stove and bring the pot
back up to a rolling boil …. like in the picture on the left below,
In a bowl that is suitable for pouring – beat the six eggs until smooth and then add
1 cup of grated parmesan cheese and mix well.
When the broth is boiling it’s head off – pour the egg and cheese mixture in a thin
stream (i do this from a height – as this gives you a thin stream) and you do this
whisk it into the broth. This only takes a few seconds and you are left with a pot
of amber liquid decorated with golden strands of eggy cheesy heaven!
Now – remove all the bones from the chicken carefully – it’s fiddly and takes a while -
but you are going to liquidise the two – so you don’t want to break you liquidiser.
Put this into your liquidise with 400ml of fresh cream, I added a few leaves of fresh
basil – and liquidise the lot until it’s nice and smooth.
Add a good grinding of black pepper.
Check for seasoning, drizzle with some olive oil and serve with nice crusty panini (rolls) or some
ciabatta … but you do need lots of nice bread to mop
up with …. hehehe i love bread ….
ps: i love winter too!