Best Stracciatelle Recipes

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STRACCIATELLE



Stracciatelle image

Stracciatelle gets its name from the ragged (stracciata in Italian) appearance of the eggs in this traditional soup. Serve with crostini topped with flaked tuna, endive, scallion, and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

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



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.

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