STRACCIATELLA
Provided by Mark Bittman
Categories weekday, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat the remaining stock with the eggs, the cheese, the nutmeg and the parsley until they are well blended.
- When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
- Taste, and add salt and pepper to taste. Serve, garnishing with a little more Parmesan if you like.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams
35 WAYS TO USE SCALLIONS
These scallion recipes are packed with flavor! From soup to salads to noodles and stir-fry, green onions are the perfect ingredient to jazz up your meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 35
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a scallion recipe in 30 minutes or less!
Nutrition Facts :
SCALLION STRACIATELLA
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a two-quart saucepan sautee scallions in butter until tender but still bright green. Add chicken stock and simmer for five minutes.
- Beat eggs with water.
- Bring soup to a simmer and stir it with a fork while allowing the egg mixture to dribble into the soup slowly.
- Lower heat, taste for seasoning and serve with grated cheese dusted on top of each portion.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 526 milligrams, Sugar 5 grams, TransFat 0 grams
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STRACIATELLA RECIPE | CHEFDEHOME.COM
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Cuisine ItalianCategory SoupServings 2Total Time 25 mins
- Combine chicken stock, water, pasta and green peas in a heavy bottom non-reactive pan or Dutch oven, cover and bring to a rolling boil over high heat. Uncover and boil for half as long as directed by the pasta package cooking directions about 3 to 4 minutes.
- Now add scallion whites and cook for about 1 minute. Crack eggs in a separate bowl, whisk till egg yolks are well blended with egg whites. Reduce heat to low, while stirring the soup constantly, slowly add eggs and then cook for 2 minutes or till cooked egg appears on surface of soup like feathery strands.
- Season with salt (taste the soup if it needs salt ) and pepper. Stir in the scallion greens, parsley and lemon juice. Ladle into 2 bowls and serve hot. Enjoy!!!
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