description Stracciatella alla Romana Overview
Stracciatella alla Romana is a classic Italian egg drop soup originating from the Lazio region, specifically Rome. The dish is defined by its preparation method, wherein a mixture of beaten eggs, grated Parmesan cheese, and breadcrumbs or semolina is drizzled into boiling hot chicken or meat broth. This process causes the egg mixture to break into fine shreds, which gives the soup its name ("stracciatella" translates to "little shreds" in Italian). It is typically served as a light starter.
help Stracciatella alla Romana FAQ
What is stracciatella alla Romana?
Stracciatella alla Romana is a Roman egg-drop soup from Lazio, Italy. Beaten eggs mixed with grated Parmesan and breadcrumbs or semolina are poured into hot broth to form delicate strands.
How are the egg strands formed in stracciatella alla Romana?
The egg, cheese, and breadcrumb mixture is drizzled into simmering chicken or meat broth while the liquid is stirred. The heat cooks the mixture into soft ribbons or small flakes.
Is stracciatella alla Romana the same as stracciatella gelato?
No. Stracciatella alla Romana is a savory soup, while stracciatella gelato is an Italian ice cream flavor with chocolate shards. The shared name refers to the torn or shredded appearance.
What cheese is used in Roman stracciatella soup?
Grated Parmesan, or Parmigiano-Reggiano, is the standard cheese used in the egg mixture. It seasons the soup and helps give the cooked strands a richer flavor.
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