When I first saw a recipe for (regular-style) Stracciatella soup, I was already sold. Chicken broth? Tiny pasta? Parmesan cheese? Yum, yum. Then, when I made it the first time, I discovered that I could not be satisfied with adding the directed amounts of any of the chief ingredients. I actually have not cooked Stracciatella the way it was intended to be prepared, ever. But why should I? I could do it as a creative exercise, I guess, but I like my way so much that I inevitably make it "molto bene" (mo' betta!). I made it the first time for guests, and they liked it so much they asked for the recipe.
3-4 C. chicken stock or broth*
1/3- 1/2 C. stellini pasta**
1/3-1/2 C. fresh grated parmesan cheese
1/4-1/2 C. white wine
3 whole eggs
Heat the chicken stock and wine together until boiling on the stove. In the meantime, whisk together the parmesan cheese and the eggs. When the broth is at a rolling boil, slowly add in the egg mixture, stirring constantly with a fork. Let cook about 3-5 minutes. Then, add in the stellini and let everything cook another 3-5 minutes (until the pasta is done). Serve with a generous amount of additional grated parmesan cheese on top. Do not feel guilty for putting an ice-cube or two into your soup bowl. This soup smells so good that you want to tear into it right off the stove and, of course, it is ridiculously too hot to do so.
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*If you're using plain stock, you may need to add some salt for flavor. But almost certainly not if you're using broth, which is already salted.
**"Stellini" means "little stars". The original recipe says you can use orzo or pastini or acini de pepe, and I guess that would be fine too. But why use boring-shaped pasta when you can use STARS? For "molto bene"-style the stars may work out better in the end anyway-- this soup is very thick. In fact, after it's been in the fridge for a day it's more like pasta risotto. Which is fine with me.
3-4 C. chicken stock or broth*
1/3- 1/2 C. stellini pasta**
1/3-1/2 C. fresh grated parmesan cheese
1/4-1/2 C. white wine
3 whole eggs
Heat the chicken stock and wine together until boiling on the stove. In the meantime, whisk together the parmesan cheese and the eggs. When the broth is at a rolling boil, slowly add in the egg mixture, stirring constantly with a fork. Let cook about 3-5 minutes. Then, add in the stellini and let everything cook another 3-5 minutes (until the pasta is done). Serve with a generous amount of additional grated parmesan cheese on top. Do not feel guilty for putting an ice-cube or two into your soup bowl. This soup smells so good that you want to tear into it right off the stove and, of course, it is ridiculously too hot to do so.
_________
*If you're using plain stock, you may need to add some salt for flavor. But almost certainly not if you're using broth, which is already salted.
**"Stellini" means "little stars". The original recipe says you can use orzo or pastini or acini de pepe, and I guess that would be fine too. But why use boring-shaped pasta when you can use STARS? For "molto bene"-style the stars may work out better in the end anyway-- this soup is very thick. In fact, after it's been in the fridge for a day it's more like pasta risotto. Which is fine with me.
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