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Egg threads and spinach top off rich chicken broth in the classically healthy "stracciatella alla romana." This recipe can easily be doubled.

Martha Stewart Living, April 2001

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Credit: Richard Gerhard Jung

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut spinach leaves into 1/2-inch strips; set aside. Heat a saucepan over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are golden and tender, about 10 minutes.

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  • Add wine, and cook until evaporated, about 3 minutes, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan.

  • Add stock, 2 cups water, peppercorns, and bay leaves, and bring to a boil. Reduce to a gentle simmer, and cook 30 minutes to allow flavors to infuse.

  • Strain stock through a fine mesh strainer, discarding solids. Return strained stock to clean saucepan, and bring to a simmer. Add the beaten eggs, stirring gently so they form long threads. Stir in spinach, and cook until just wilted, about 1 minute. Season with salt and pepper, and serve immediately.

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