Stracciatella

What to Put on the Table With Stracciatella

• Crusty bread
• Extra parmesan
• Green salad
• Dry white wine

How to Cook Stracciatella

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1. Beat the eggs with the parmesan, semolina and nutmeg until smooth.

   Mark done

2. Bring the stock to a gentle boil, then lower the heat to a bare simmer.

   Mark done

3. Pour in the egg mixture in a thin stream, stirring slowly with a fork, and simmer for 2 minutes until set.

   Mark done Start 2 min timer

4. Stir in the spinach and parsley, season with the pepper and serve.

   Mark done

Worth Knowing Before You Cook

Keep the stock at a bare simmer.

Stir slowly as you pour.

Use a good stock.

Serve at once.

If You're Missing Something

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Storing and Reheating

Best eaten straight away. Keeps in the fridge for 1 day, reheated gently.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.