- 6 cups chicken broth
- salt and freshly ground black pepper to taste
- 2 tablespoons semolina flour
- 3 Large eggs
- 2 tablespoons fresh parsley, chopped
- 1/2 ounce Parmigiano-Reggiano cheese, grated
- 1/2 ounce pecorino Romano cheese, grated
- 1 pinch cayenne pepper
- 1 pinch nutmeg, grated
- 1 tablespoon olive oil
- 1 pinch red pepper flakes
How to Make Pesto Lasagna
Stracciatella is a word derived from the verb stracciare meaning ‘to shred’ and the term itself means ‘a little shred’.
It is also known as Stracciatella alla Romano--- an Italian soup with consists broth and small egg mixture shreds.
The soup is popular around Rome in the Lazio region of central Italy. The soup was evolved from the initial form called zanzarelli which was also a soup introduced by Martino da Como in the 15th century manual of The Art of Cooking.
Other variants of the soup also evolved overtime and still exist.