Stracciatella Soup (Zuppa di Stracciatella)
History:
Zuppa di Stracciatella is a comforting and classic Roman soup that has been a part of Italian culinary tradition for centuries. The dish is said to have originated in the Lazio region, with the name "stracciatella" referring to the texture of the soup. The word "stracciatella" translates to "little rags," which is a perfect description of the delicate, shredded egg ribbons that form when eggs are whisked into simmering broth. Traditionally served during the colder months, it was believed to offer warmth and comfort, particularly during times when a light, easily digestible meal was needed. While its simplicity makes it a staple in many Italian households, Stracciatella soup is beloved for its velvety texture and rich flavors, thanks to the combination of eggs, Parmesan cheese, and fresh herbs.
Detailed Recipe (Step-by-Step)
Ingredients:
4 large eggs
1 liter chicken broth (homemade or high-quality store-bought)
50g Parmesan cheese, freshly grated
1 tbsp extra virgin olive oil
1 small onion, finely chopped
1 garlic clove, minced
Salt and freshly cracked black pepper, to taste
Fresh parsley, finely chopped (for garnish)
Instructions:
Prepare the Broth:Start by heating the chicken broth in a medium-sized pot over medium heat. If you're using homemade broth, ensure it’s been strained well and is clear. Bring the broth to a gentle simmer.
Sauté Aromatics:While the broth is warming, heat the olive oil in a separate pan over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 3–4 minutes. Add the minced garlic and sauté for another minute until fragrant. Then, pour this aromatic mixture into the simmering broth.
Whisk the Eggs:In a bowl, whisk together the eggs and freshly grated Parmesan cheese until smooth. Add a pinch of salt and pepper. This mixture will give the soup its creamy texture when poured into the broth.
Add the Egg Mixture to the Broth:Once the broth is gently simmering, slowly pour in the egg mixture while stirring the broth with a whisk or spoon. The eggs will cook immediately upon contact with the hot broth and form delicate ribbons, which is the signature texture of Stracciatella. Stir gently as the eggs cook for 2-3 minutes until they form fine strands that float in the broth.
Adjust Seasoning:Taste the soup and adjust the seasoning with more salt and pepper as needed. The Parmesan will already provide some saltiness, so be cautious with additional salt.
Garnish and Serve:Once the egg ribbons are fully cooked and the soup is properly seasoned, ladle the Stracciatella soup into warm bowls. Garnish with a sprinkle of fresh parsley and a few extra shavings of Parmesan cheese for added richness and flavor.
Wine Pairing
1. Verdicchio dei Castelli di Jesi ClassicoVerdicchio is a crisp, refreshing white wine from the Marche region of Italy. Known for its subtle almond and citrus notes, it complements the delicate flavors of Stracciatella. The acidity in Verdicchio balances the richness of the Parmesan and the egg mixture, making it a perfect pairing.
Top Producers:
Umani Ronchi: Known for their fresh and vibrant Verdicchio wines.
Pievalta: Renowned for its biodynamic approach and beautifully structured Verdicchio.
Fazi Battaglia: A historic producer of top-quality Verdicchio, offering a wine with balance and elegance.
2. Frascati Superiore DOCG
Frascati, hailing from the Lazio region near Rome, is a crisp and aromatic white wine with flavors of green apple and citrus. It’s a fantastic match with Stracciatella, as its light body and clean finish enhance the lightness of the broth and the creaminess of the egg ribbons.
Top Producers:
Fontana Candida: A leading producer, known for its expressive Frascati wines.
Casale Marchese: Offers a refined, elegant Frascati with a slightly mineral touch.
Tenuta di Pietra Porzia: Another highly regarded producer of Frascati that balances freshness and complexity.
3. Gavi di Gavi (Cortese)Gavi, made from the Cortese grape in Piedmont, is known for its vibrant acidity and citrus-driven flavors. Its fresh profile pairs well with the richness of Stracciatella, cutting through the creamy texture of the soup without overpowering it. This pairing enhances the subtle flavors of the Parmesan and herbs.Top Producers:
La Scolca: Known for producing exceptional Gavi with a crisp, minerally finish.
Broglia: A prestigious estate producing a Gavi with depth and complexity.
Vietti: A renowned Piedmont producer known for their high-quality Cortese-based wines.
Chef Tip:
For a richer flavor profile, you can try using a combination of both chicken and vegetable broth. This will add a deeper umami note to the soup without overwhelming the delicate egg ribbons. Always make sure to use fresh Parmesan cheese, as the pre-grated varieties can lack the full flavor and creaminess that freshly grated cheese brings to the dish. For a more refined touch, you can also experiment with adding a few drops of truffle oil just before serving to elevate the soup with an aromatic depth.
By Master Chef Gianluca Deiana Abis.
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