Stracciatella (soup): Difference between revisions

Revision as of 05:28, 16 February 2025

Italian egg drop soup

Stracciatella is a traditional Italian soup, originating from the region of Lazio, particularly associated with Rome. It is a type of egg drop soup made by drizzling a mixture of beaten eggs and grated cheese into boiling broth, creating thin, irregular shreds or "strands" of egg, which is the origin of its name, derived from the Italian word "stracciare," meaning "to shred."

Ingredients

The primary ingredients of stracciatella are:

Eggs
Parmigiano-Reggiano or Pecorino Romano cheese
Broth (traditionally chicken)
Salt and black pepper
Nutmeg (optional)

Optional Ingredients

Additional ingredients that may be included are:

Spinach or other leafy greens
Semolina or breadcrumbs
Lemon zest

Preparation

To prepare stracciatella, the broth is first brought to a boil. The eggs are beaten together with the cheese, and sometimes semolina or breadcrumbs, to form a smooth mixture. This mixture is then slowly poured into the boiling broth while stirring continuously, creating the characteristic "strands" of egg. The soup is seasoned with salt, pepper, and nutmeg to taste. It is often served with a sprinkle of additional cheese and a drizzle of olive oil.

Cultural Significance

Stracciatella is traditionally served as a first course during festive occasions, such as Easter in Italy. It is considered a comfort food and is appreciated for its simplicity and rich flavor.

Variations

While the classic Roman version is the most well-known, variations of stracciatella can be found in other regions of Italy, each with slight differences in ingredients and preparation methods. Some versions include meatballs or pasta to make the soup more substantial.

Related pages

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-'''Stracciatella (soup)'''
+{{short description|Italian egg drop soup}}
+{{italic title}}
-'''Stracciatella''' is a type of [[soup]] originating from the [[Italy|Italian]] region of [[Emilia-Romagna]]. It is a light and brothy soup, featuring small shreds of an egg-based mixture, giving it a distinctive texture and appearance. The name "stracciatella" translates to "little shred" in English, referring to the shredded eggs in the soup.
+'''Stracciatella''' is a traditional [[Italian cuisine|Italian]] soup, originating from the region of [[Lazio]], particularly associated with [[Rome]]. It is a type of [[egg drop soup]] made by drizzling a mixture of beaten eggs and grated cheese into boiling broth, creating thin, irregular shreds or "strands" of egg, which is the origin of its name, derived from the Italian word "stracciare," meaning "to shred."
-== History ==
+==Ingredients==
+The primary ingredients of stracciatella are:
+* [[Egg (food)|Eggs]]
+* [[Parmigiano-Reggiano]] or [[Pecorino Romano]] cheese
+* [[Chicken broth|Broth]] (traditionally chicken)
+* [[Salt]] and [[black pepper]]
+* [[Nutmeg]] (optional)
-Stracciatella soup has its roots in the Emilia-Romagna region of Italy, particularly in the city of [[Ferrara]]. It is traditionally served as a starter dish, often as part of a larger Italian meal. The soup is believed to have been created as a way to use up leftover ingredients, such as eggs and cheese, in a flavorful and satisfying way.
+===Optional Ingredients===
+Additional ingredients that may be included are:
+* [[Spinach]] or other leafy greens
+* [[Semolina]] or [[breadcrumbs]]
+* [[Lemon]] zest
-== Preparation ==
+==Preparation==
+[[File:Straciatella_-_bowl.JPG|thumb|right|A bowl of stracciatella soup]]
+To prepare stracciatella, the broth is first brought to a boil. The eggs are beaten together with the cheese, and sometimes semolina or breadcrumbs, to form a smooth mixture. This mixture is then slowly poured into the boiling broth while stirring continuously, creating the characteristic "strands" of egg. The soup is seasoned with salt, pepper, and nutmeg to taste. It is often served with a sprinkle of additional cheese and a drizzle of [[olive oil]].
-The base of stracciatella soup is a clear, flavorful [[broth]], typically made from chicken or beef. The broth is brought to a simmer, and a mixture of beaten eggs, [[Parmigiano-Reggiano|Parmesan cheese]], and often [[parsley]] or other herbs, is slowly drizzled in. The heat of the broth cooks the egg mixture on contact, creating small, shredded pieces that give the soup its characteristic texture.
+==Cultural Significance==
+Stracciatella is traditionally served as a first course during festive occasions, such as [[Easter]] in Italy. It is considered a comfort food and is appreciated for its simplicity and rich flavor.
-== Variations ==
+==Variations==
+While the classic Roman version is the most well-known, variations of stracciatella can be found in other regions of Italy, each with slight differences in ingredients and preparation methods. Some versions include [[meatballs]] or [[pasta]] to make the soup more substantial.
-While the traditional stracciatella soup is quite simple, there are many variations of the dish. Some versions may include additional ingredients such as [[spinach]], [[rice]], or [[pasta]]. In the [[Romagna]] region, it is common to add a spoonful of [[tomato sauce]] to the soup for added flavor.
+==Related pages==
-== In popular culture ==
-Stracciatella soup has been featured in various forms of media, often as a symbol of Italian cuisine and culture. It is frequently mentioned in Italian literature and has been showcased in several films and television shows.
-== See also ==
 * [[Italian cuisine]]
+* [[Egg drop soup]]
 * [[List of Italian soups]]
-* [[List of soups]]
 [[Category:Italian soups]]
 [[Category:Egg dishes]]
-[[Category:Cheese dishes]]
+[[Category:Italian cuisine]]
-{{Italian cuisine}}
-{{food-stub}}