Stracciatella alla Romana: Roman rag soup

Stracciatella alla Romana: Roman rag soup

It’s not easy to find stracciatella here in Waterloo Region. There’s a dearth of Italian restaurants, and the few we do have don’t seem to serve stracciatella as part of their regular menus. The dish is essentially a Roman egg drop soup, although the name is also used for an ice cream.

“Straccio” means torn or “a rag,” and the process of making the soup, simple though it is, has you merely swirl a beaten egg mixture into hot broth: the result is “torn” strands of cooked, solidified protein.

The key when making the soup is timing: it has to be finished just moments before serving. In the Roman tradition, a thin batter of  eggs, flour, finely grated Parmesan, and zested lemon peel is poured slowly into hot brodo to create the strands.

There is also an interesting seasonal spring dish that is related: agnello in guazzetto, spring lamb stewed in stracciatella egg-and-cheese broth. Sounds delicious.

If you find a stracciatella in the area, please let me know.

[Image: Steve and Chris/CBC]
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