STRACCIATELLA SOUP
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
- Ladle the soup into bowls and serve.
STRACCIATELLA WITH SPINACH
This light, classic Roman soup may be all you want to eat for a few days after Thanksgiving. It's traditionally made with chicken stock, but why not use turkey stock instead?
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the stock in a large saucepan or soup pot. Remove 1/3 cup and set aside. Bring the rest to a simmer. Season to taste with salt and freshly ground pepper. If there is any visible fat, skim it away.
- Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese.
- Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula. Stir very slowly with the spatula, paddling it back and forth until the little "rags" form. Taste, adjust seasoning and serve at once.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 1038 milligrams, Sugar 6 grams, TransFat 0 grams
SPINACH STRACCIATELLA SOUP
Categories Soup/Stew Cheese Egg Leafy Green Quick & Easy Dinner Lunch Spinach Fall Winter Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Put oven rack in lower third of oven and preheat oven to 400°F.
- Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
- Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
- Add beaten eggs in a slow, steady stream, stirring constantly.
- Serve with freshly ground pepper and a slice of toasted baguette in the soup.
FRESH STRACCIATELLA
Provided by Food Network
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Making mozzarella: In a large pot, bring 2 quarts water and the kosher salt to a boil. Remove from heat and let cool to 180 degrees F.
- Add mozzarella curd to a large bowl and bring to room temperature. When the water has cooled to 180 degrees F, ladle it onto the curd. The curd will begin to look like shaggy mozzarella. Using a wooden spoon, stir and stretch the cheese until it forms a cohesive ball and takes on a "plastic" texture.
- Shaping mozzarella: Place half of the whey water (the salted water that turned the cheese curd into mozzarella) in another large bowl and chill to 80 degrees F. Meanwhile, work the mozzarella that's in the remaining warm whey water into 1 large ball. Knead and stretch the ball of cheese until there are no more lumps. Once the cheese is smooth, pull off a 4-inch section and put it into the second bowl containing the cooled whey water. Repeat this process with the remaining cheese.
- Making stracciatella: Take each of the sections of the mozzarella out of the cooled water and pull apart the strands (like string cheese). Put all of the pulled strands of cheese into a mixing bowl and add the heavy cream. Gently stir to make stracciatella. Set aside.
- Preheat oven to 400 degrees F. Place baguette slices on a baking sheet. Drizzle olive oil over the slices and place in the oven to toast, about 10 minutes. Remove from oven and, while still warm, rub cut side of garlic over the toasted bread. Then rub the bread with the cut side of tomato while gently squeezing the tomato halves. Top slices with a generous spoonful of stracciatella followed by a drizzle of olive oil, flaky sea salt and freshly cracked black pepper.
SPINACH STRACCIATELLA
Provided by Florence Fabricant
Categories lunch, one pot, soups and stews, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a two-quart saucepan, saute the spinach in the olive oil for a minute or two, just until it begins to wilt. Add the chicken stock and simmer for five minutes.
- Beat eggs with water.
- Bring soup to a simmer and stir with a fork while allowing the egg mixture to dribble into the soup very slowly. Lower heat, taste for seasoning and serve at once, with some of the Parmesan cheese dusted onto each serving.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 4 grams, TransFat 0 grams
STRACCIATELLA SOUP
Eggs and Parmesan cheese are whisked into this classic Italian soup to make it smooth and creamy, while spinach makes it healthy and filling.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- Bring chicken stock to a simmer in a medium-size saucepan.
- Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.
HEALTHY STRACCIATELLA WITH SPINACH
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. Place the stock in a large saucepan or soup pot. Remove 1/3 cup and set aside. Bring the rest to a simmer. Season to taste with salt and freshly ground pepper. If there is any visible fat, skim it away. 2. Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese. 3. Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula. Stir very slowly with the spatula, paddling it back and forth until the little "rags" form. Taste, adjust seasoning and serve at once.
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STRACCIATELLA WITH SPINACH - MYGOURMETCONNECTION
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4.6/5 (5)Category SoupsCuisine ItalianTotal Time 20 mins
- Bring the stock to a boil and add the pasta. Cook the pasta until al dente, then reduce the heat to medium-high.
- Drizzle the beaten eggs into the simmering stock while stirring continuously. Season to taste with nutmeg, salt and pepper.
- Add the spinach, parsley and green onions and continue stirring, just until the spinach has wilted. Taste again and adjust the seasoning if needed.
- Ladle into soup bowls and grate a generous quantity of Parmigiano-Reggiano on top. Add a few grinds of black pepper if desired.
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