Stracciatella is a typical dish from various regions of Italy


• 3 whole eggs

• Salt to taste

• Freshly ground white pepper

• 3 cups of meat broth

• 1 tablespoon Parmesan cheese, finely grated

PREPARATION The eggs are beaten without foaming. Salt and pepper are added. In a saucepan, heat the consommé. Bring to a boil and add the eggs, beating vigorously with a wire whisk, so that the eggs do not form large lumps. The cheese is also stirred, removed from the heat and served. Optional, you can add a hard-boiled egg.

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