Don't you just love the way Italians name things? Especially pasta? There's orecchiete, for "little ears." Or campanelle, for "little bells" and farffale for "butterflies" -- or what we call bowties.
Or is it just that everything sounds so pretty in Italian? My bucket list includes "Learn Italian" -- but I better get a move on!
Stracciatella is a beautiful Italian word. It comes from the Italian stracciato or "torn apart." I always though that stracciatella was the name for this classic egg drop soup. But I learned that it's not a noun but an adjective that describes the "little shreds" in not just this soup, but ice cream and cheese!
I love Italian food and Italian culture and have learned a lot from sites like Proud Italian Cook, Ciao Chow Linda, and La Bella Vita Cucina. A site I recently found, Guido Garrubbo, is dedicated to "the art and science of Italian cooking" -- chockful of helpful information.
This is a very simple soup, but made from scratch, with fresh ingredients, it's more than satisfying. It's nourishing and filling, without overdoing. Just the ticket when you're feeling under the weather -- or the weather is keeping you in.
Some other ducky facts:
- Duck eggs stay fresher longer, due to their thicker shell.
- Duck eggs are richer, with more albumen, which makes cakes and other pastries fluffier.
- Duck eggs have more Omega-3 fatty acids.
And they're just darn tasty!
I've been lucky enough to have a steady supply of fresh eggs, both chicken and duck. My neighbor, Dude, raises chickens and daughter Renae raises ducks. With fresh eggs in the fridge, a simple meal easy to put together anytime, whether it's an egg sandwich (one of Mr. Rosemary's favorites) or a frittata (one of mine) or this soup -- could be a new fave!
guided by Simply Recipes
4 cups chicken stock
1 large egg
1/4 cup Parmesan cheese
1 Tablespoon seasoned bread crumbs
Freshly ground black pepper
2 cups fresh spinach leaves, cut into 1/4 inch ribbons
Place stock in a 2-quart saucepan and bring to a simmer.
In a medium bowl whisk together the egg, Parmesan cheese, breadcrumbs and black pepper.
Once the stock is simmering, stir in the sliced spinach.
Pour/scrape the cheese egg mixture into the simmering stock but do not stir right away. After a few seconds, stir the egg mixture into the soup and watch them shred! Cook at a gentle simmer for another minute.
P.S. I know I had a couple cultures colliding when I took this picture of my lunch. Off to the side of the soup bowl are tortilla chips topped with my "from scratch" roasted red pepper hummus. I'm half-Italian American/half Irish American, too!