Stracciatella Alla Romana

Rating: 2.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (Portionen)



Stacciatella alla Romana (poultry soup) from the Lazio region (do not confuse with the ice cream of the same name).

Parmesan, semolina, eggs, parsley, nutmeg and salt in a baking dish form, stir through a few tablespoons of clear soup. Pour the rest of the clear soup into a saucepan and bring to a boil, stir in the quantity and make over low heat, stirring throughout, until the soup thickens. Bring to the table immediately.

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