There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Friday, June 7, 2024

Stracciatella alla Romana: Italian Egg Drop Soup - Untested

https://www.lacucinaitaliana.com/italian-food/how-to-cook/homemade-stracciatella-alla-romana-italian-egg-drop-soup

Serves 4
Time 10 minutes

2 large eggs, lightly beaten
⅓ cup Parmigiano Reggiano cheese, grated
4 cups chicken broth
Freshly ground black pepper
Fresh parsley, minced (to garnish)
1 pinch of nutmeg (optional) 
Extra-virgin olive oil
  1. In a medium saucepan, warm the chicken stock over medium-high heat. Bring to a gentle boil or simmer. In the meantime, beat the eggs, Parmigiano Reggiano cheese, and a pinch of black pepper and nutmeg in a mixing bowl. Whisk until combined. Lower heat to barely simmering. While whisking the simmering broth, slowly pour the egg mixture into the broth. Return the soup to a simmer, then remove from the heat.
  2. Pour the soup into serving bowls. Garnish with fresh parsley, black pepper to taste, and top with a drizzle of extra-virgin olive oil. 
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