Stracciatella
1/4 cup of fine semolina
3 eggs, beaten
1 tablespoon of chopped parsley
3 tablespoons of grated Parmesan cheese
2 quarts of beef stock
salt to taste
a pinch of nutmeg
Combine the semolina, eggs, parsley, and 2 tablespoons of Parmesan
cheese together, mix well. Stir in 1 cup cold beef stock, salt and
nutmeg.
Place remaining beef stock in large saucepan. Add egg semolina mixture,
cook over medium heat for 3 to 4 minutes, stirring constantly until thin
egg shreds form. Sprinkle with remaining Parmesan cheese and serve
immediately. Serves 4 |
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