Guest guest Posted October 17, 2006 Report Share Posted October 17, 2006 Straciatella 8 cups vegetable stock 1 bunch chard (about 10 ounces) 2 large eggs 1/2 cup grated Parmesan cheese salt and ground black pepper Bring stock to a simmer in large saucepan over medium heat. Meanwhile, use knife to trim leafy green portions away from colored chard stalks. Finely chop stalks (you should have about 2/3 cup) and set aside. Stack leaves, cut them crosswise into thin strips, and then coarsely chop (you should have about 4 cups); set aside. With fork, beat eggs, cheese, and pepper to taste together in small bowl and set mixture aside. When stock comes to a simmer, add chard stalks, cover, and cook until crisp-tender, about 3 minutes. Add the leaves and cook until leaves are tender, about 1 minute. Stir soup with a fork so liquid moves in a circular fashion. Keep stirring as you pour the egg mixture into soup in a slow, steady stream. The egg should form small shreds. Once all the egg mixture has been added, stop stirring and cook just until egg sets completely, about 1 minute. Adjust seasonings, adding salt and pepper to taste, and serve immediately. Serves 4. Quote Link to comment Share on other sites More sharing options...
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