Many people may associate stracciatella with ice cream and indeed, you can and do get stracciatella – traditionally flor di latte ice cream with bits of chocolate in.
Straccio in Italian means ‘rag’, bits of cloth.
Stracciatella in brodo is, to my mind, one of the finest foodstuffs. It is oft made, in Italian kitchens, as a bit of a ‘scratch’ meal when there’s not much else. But to think it’s in anyway lacking because of this is to be a fool. It is deeply nourishing and savoury, good for you, ready in minutes if you have some stand by ingredients and I’ve never met a child who doesn’t love it.
I do have home made chicken broth in the freezer on stand by. I make it in batches. But of course you could use a stock cube. Then all you need is some baby pasta (optional), parmesan (which I buy in bulk, grate and keep in the freezer) and an/some eggs.
Don’t be afraid by the lack of precision in the ingredients, just go with it.
This is what you need:
A quantity of chicken broth for the amount of people you have
An egg per person
About 20-30g of small pasta (I use stelline – little stars) per person. It must be small.
Some parmesan, grated
This is what you do:
Cook the pasta separately.
Warm up the broth until simmering.
Break the egg(s) into a separate bowl and beat well – this is important
When ready to go, stir the broth and beat in (with a fork or a whisk) the egg. It will cook immediately. Then add the pasta and a good helping of parmesan and serve.