Stracciatelle - {Italian}

Recipe Ingredients

1		Egg
2 tablespoons	30ml	Freshly-grated Parmesan cheese
2 tablespoons	30ml	Soft bread crumbs or farina
2 cups	474ml	Chicken stock
		Salt - to taste
		Freshly-ground white pepper - to taste
		Garnish
1		Basil, parsley, or crossed chives - just for looks
		Freshly-grated Parmesan - on the side

Recipe Instructions

Bring the stock to simmer in a saucepan. Then, in a separate bowl, beat the egg with a fork and continue beating as you add the cheese and bread crumbs -- and finally, a half cup of the simmering stock.

Bring the remaining stock to nearly a boil, scrape in the egg mixture, and whisk it feelingly, even emotionally, with a fork for 3 to 4 minutes. When you stop beating, let the soup come just barely to a boil -- its creaminess will then break into plump, lacy custards.

Serve immediately, with an extra sprinkling of Parmesan topped by a single piece of herb. Sit down with it. Breathe it in deeply. Fast forward to Rigoletto's last aria over the body of Gilda. I definitely think you deserve some good Italian bread, a couple olives, and a glass of wine too.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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