TOMATO STRACCIATELLA
Stracciatella is like an Italian egg drop soup. This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli. I'd never seen a stracciatella with tomatoes until I came across this recipe.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 45m
Yield Serves six
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the garlic. Stir until fragrant, about 30 seconds. Add the tomatoes and basil sprig. Cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Season to taste, and add the vegetable or chicken stock. Bring to a simmer, cover and simmer 20 minutes. Season to taste with salt and pepper.
- In a large mixing bowl, beat together the eggs, bread crumbs or semolina, Parmesan, parsley and basil or chives. Beat until frothy.
- Bring the soup to a boil, and slowly drizzle in a thin stream of the egg mixture, stirring constantly. After the mixture has been added, reduce the heat and simmer five minutes. Taste and adjust seasonings. Add a spoonful of cooked soup pasta to the bowl if desired.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 986 milligrams, Sugar 2 grams, TransFat 0 grams
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Ms moni Moni
[email protected]Meh
olipa mulenga
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
SHIHAV MAZUMDER
[email protected]This dish was a bit too rich for my taste. I would recommend using less stracciatella or a lighter cheese.
Trinity Hadnott
[email protected]I found this recipe to be a bit bland. I would recommend adding more salt and pepper to taste.
Elton Matiure
[email protected]This recipe is a bit too simple for my taste. I would have liked to see more ingredients and more complex flavors.
Mehtab Iqbal
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed this dish. The stracciatella mellowed out the acidity of the tomatoes, and the basil added a nice freshness.
Kamal Poudel
[email protected]This recipe is a great way to use up summer tomatoes.
Md babu Mia
[email protected]I love how versatile this recipe is. I've made it with different types of tomatoes, cheeses, and herbs, and it's always delicious.
Meerab Memon
[email protected]This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant.
cookies _Doom
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the combination of flavors and textures.
Prakiti Khanal
[email protected]This tomato stracciatella recipe is a summer dream! The tomatoes were perfectly ripe and juicy, and the stracciatella added a creamy richness that balanced out the acidity of the tomatoes. I served it over a bed of arugula, and it was the perfect lig