Stracciatella Soup
Ingredients
Preparation
Melt butter in a large pot. Add shallots to the butter, and season with salt, pepper, and nutmeg. Cook until translucent, about 3 minutes.
Add lemon juice and stock to the pot. Bring it to a simmer and let it simmer for about 15 minutes.
In a measuring cup or a bowl with a spout, whisk together the cheese and eggs. While continuously stirring the broth, slowly pour in the egg and cheese mixture to form little ribbons or curds in the soup. Add fresh parsley to the soup and let it simmer on low while the pasta cooks.
Boil capellini for 1–2 minutes and then drain.
Place a portion of pasta in each bowl and then ladle the soup mixture over the top. Garnish with additional parsley.
Stracciatella Soup, a classic Italian dish, is renowned for its simplicity, warmth, and comforting flavors. The name “Stracciatella” translates to “little shreds” in Italian, which aptly describes the appearance of the egg mixture in the soup. Traditionally, this soup has been a staple in Italian households, especially during festive occasions like Easter.
In our recipe, we use Borgatti’s Capellini, known for its thin, delicate strands. This pasta cooks quickly and evenly, making it an ideal choice for this dish. The pasta’s lightness ensures that it complements, rather than overpowers, the soup’s subtle flavors.
Stracciatella Soup with Borgatti’s Capellini is the perfect dish for the transitional period between winter and spring. As we bid farewell to the colder months and welcome the blossoming of spring, this soup serves as a comforting yet light meal. It’s ideal for those lingering chilly days when you crave something warming but not overly heavy, fitting beautifully into the seasonal shift.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
