Stracciatella

From Wikipedia, the free encyclopedia

You have new messages (last change).

Stracciatella (from Italian stracciato, "torn apart") is an Italian egg-drop soup, usually said to be "alla Romana" ("the way it's done at Rome"), but also popular in Marche and Emilia Romagna. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and possibly semolina, and then adding this mixture to boiling broth. The broth is set whirling first with a whisk, and the beaten egg mixture added in a slow stream to produce the stracciatelle ("little shreds") of cooked egg in the broth, which is clarified by the process.

Vanilla ice cream with chocolate shavings is also called stracciatella. It is also the flavor of the Lindor chocolate (Swiss market) as well as a popular gelato flavor in Italy.

A particular kind of mozzarella (soft cheese) is also called "stracciatella" (updated by Alex)

Image:Glass_of_wine.png  This food-and-drink-related article is a stub. You can help Wikipedia by expanding it.
Retrieved from "http://en.wikipedia.org../../../s/t/r/Stracciatella.html"
In other languages