Stracciatella Maltagliati with sausage

There stracciatella in broth it is a tasty one soup of tradition. A tasty and substantial dish, very easy and quick to prepare. Beef broth, egg And grated cheese for a comfortable soup that brings us back to the flavors of the past. With great pleasure.

There stracciatella it’s a soup in broth simple and substantial. Simple because the ingredients are basically three: a beef broth in which a mixture of egg And grated cheese. In contact with the boiling broth, the eggs congeal and by mixing they form those delicious little ones rags which give the soup its name.

Yup traditionally prepares especially in Emilia Romagna, Lazio, Marche and Abruzzo, but in reality it is a dish that crosses a bit across the country, with possible small changes and additions, such as those of semolina or bread crumbs. To flavor ours stracciatella we used the fragrant nutmeg, alternatively there are those who use the Lemon peel grated and the chopped parsley (obviously added at the end of cooking).

It is a recipe, or rather a preparation, probably born for reuse the leftover broth with whatever else you had available. The result is, however, that of a very good and comfortable soup, as often the simplest things are. The method is very easy And rapid and if you want you can replace the mixed meat broth with a vegetable broth, perhaps our own anti-waste vegetable broth.

The egg they lend themselves to countless tasty interpretations in the kitchen, often with little effort. For ideas, take a look at our 35 dinner-saving egg recipes.

OTHER TASTY RECIPES: Potato soup, Soup in a bag, Bread soup, Tuscia soup