Best Stracciatelle Recipes

Stracciatelle image

Provided by Martha Stewart

Number Of Ingredients 5

6 cups homemade or low-sodium canned chicken stock
4 large eggs, lightly beaten
2 tablespoons fresh flat-leaf parsley, roughly chopped, plus more for garnish
2 tablespoons freshly grated Parmesan cheese, plus more for garnish
Coarse salt and freshly ground pepper

Steps:

In a large saucepan, bring the stock to a boil over medium-high heat. Reduce heat to low; keep at a gentle simmer.
In a medium bowl, whisk together eggs and parsley. Using a fork, stir stock in a quick circular motion, creating a whirlpool; pour in the egg mixture in a steady stream. Sprinkle in cheese; season with salt and pepper. Ladle into bowls; garnish with parsley and cheese.

Raspberry Stracciatelle Ice Cream image

Provided by Bobby Flay

Categories dessert

Time 2h15m

Yield 4 cups

Number Of Ingredients 6

2 cups heavy cream
1 cup whole milk
1 cup granulated sugar
7 large egg yolks
1 1/2 cups raspberry puree, best quality
8 ounces melted white chocolate

Steps:

Bring cream and milk to a simmer in a medium saucepan. In a bowl, whisk together sugar and yolks until pale and thickened. Slowly whisk in warm cream mixture to sugar and yolks then return to the saucepan over medium-high heat. Stir continuously until mixture is slightly thickened and coats the back of a spoon. Strain mixture into a bowl and place into an ice bath, stirring until cold. Remove from ice bath, whisk in raspberry puree until a pink color is formed and process in an ice cream machine according to the manufacturer's instructions.
Melt white chocolate in a double boiler. Scrape the ice cream into a large metal bowl. Continuously drizzle in the melted white chocolate while stirring at the same time with a large spatula, until fully incorporated. Cover and place in the freezer until firm.