|
| |
|
|
- Zuppa alla Stracciatella con Spinaci
- (Spinach and Egg Drop Soup)
-
|
-
Ingredients:
1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds
Extra-virgin olive oil
2 cups water
3 cups chicken broth (24 fl oz)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-oz) package frozen chopped spinach (not thawed)
1 oz finely grated Parmigiano-Reggiano cheese (about 1/2 cup)
2 large eggs, beaten
-
- Directions:
-
- Put oven rack in lower third of oven and preheat oven to 400° F.
Brush cut sides of baguette with olive oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
Meanwhile, heat water with broth, salt and pepper in a 2 to 2 1/2 quart saucepan over moderate heat until hot.
-
- Stir in frozen spinach, cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
Add beaten eggs in a slow, steady stream, stirring constantly.
Serve with freshly ground pepper and a slice of toasted baguette in the soup. Serves 6.
-
- That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian & Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- OreganoFromItaly
|
-
|
