- Recipe of the Week - About Us
Menu Bar SiteMap FAQ HOME MAIL INDEX GLOSSARY

green arrow Recipes
Quick & Easy
Pasta
Appetizers
Soups
Main Courses
Salads
Pasta Salads
Risottos
Recipes by Region
Mideast Recipes
green arrow Basics
Ingredients
Utensils
Cheeses
Wine
- Glossary
green arrow FAQ
- Cookbooks
- Tell a friend

Special Sections

arrow Cooking Classes
Cooking classes in the U.S. and Italy.


- Gastronomy Tours
Tour Wine & Olive oil country and other regions.

arrow Links
Links to other sites of related interest.

- Sources
Where to buy special ingredients and utensils.

- Ask the Chef
If you don't find your recipe.




PRIVACY POLICY


<< PREVIOUS - BROWSE RECIPES - NEXT >>

BROTH WITH EGG ROMAN-STYLE

Straciatella alla Romana

Rome-Lazio
Preparation - Easy
Serves 4 - 6

A classic Roman soup that is quick, tasty and satisfying.

4 eggs
4 T freshly grated Parmesan cheese
Salt
Nutmeg, a pinch or more to taste
5 cups meat broth

Bring the broth or stock to a boil then reduce to a bare simmer.
As broth heats, beat the eggs with a fork in a bowl along with the nutmeg, salt and Parmesan.
Pour in eggs mixture, beating continuously with a whisk or fork.
As soon as the eggs have broken into strands and are cooked through, the soup is ready.
Serve hot with toasted Italian-style bread.

PRINT  -  EMAIL

<< PREVIOUS - BROWSE RECIPES - NEXT >>

MM

Copyright 2000,2012 e-rcps.com, All Rights Reserved