Stracciatella (Italian:[strattʃaˈtɛlla]; in Italian, a diminutive derived from the verb stracciare ('to shred')), also known as stracciatella alla romana, is an Italiansoup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome, in the Lazio region of central Italy. A similar soup, called zanzarelli, was described by Martino da Como in his 15th century manual The Art of Cooking. Other variants exist.
Traditionally stracciatella alla romana used to be served at the start of Easter lunches.[1][2]Stracciatella alla romana is traditionally prepared by beating eggs and mixing in grated Parmesan cheese, salt, pepper, nutmeg, lemon zest, and sometimes semolina; this mixture is then gently drizzled into boiling meat broth, while stirring so as to produce little shreds (stracciatelle) of cooked egg in the soup.[3] The resulting soup can be served in bowls containing a few thin slices of toasted bread, with additional parmesan grated on top.[2]
A recipe for a spicy soup made with eggs and broth that bears similarities to the modern-day stracciatella was recorded as early as the 15th century by Martino da Como in his Libro de Arte Coquinaria (The Art of Cooking) under the name of zanzarelli.[8][n 1] The traditional preparation of stracciatella is also rather similar to that of sciusceddu, a rich festive soup from Messina, Sicily, that may be a cousin of the Roman dish.[9][n 2]
Legacyedit
Stracciatella soup inspired the gelatoflavour of the same name, which was created in 1961 by a restaurateur in the northern town of Bergamo, who claimed he had grown tired of stirring eggs into broth to satisfy customers from Rome.[11]
^ Martino worked in Rome for some time for Cardinal Ludovico Trevisan, a purveyor of lavish banquets. As translated by Jeremy Parzen, Martino's recipe for zanzarelli reads: "To make ten servings: take eight eggs and a half libra of grated cheese, and a grated loaf of bread and mix together. Then take a pot of meat broth made yellow with saffron and place over heat; and when it begins to boil, pour the mixture into a pot and stir with a spoon. When the dish has begun to thicken, remove from heat and serve in bowls, topped with spices." A "green" variant of the soup omits the saffron.[8]
^Another soup dish traditionally served at Easter, sciusceddu (also known as sciuscellu or ciuscello) is prepared by dropping a mixture of beaten eggs and sieved ricotta cheese into broth containing small meatballs made with minced veal, caciocavallo cheese, breadcrumbs and parsley.[9][10]
Referencesedit
^Facaros, Dana; Pauls, Michael (2003). Central Italy. London: Cadogan Guides. p. 60. ISBN978-1-86011-112-9.
^ abcBoni, Ada (1985). "Stracciatella alla romana". In Giaquinto, Maria Matilde (ed.). La cucina regionale. Rome: Newton Compton. p. 92.
^"Stracciatella". La cucina del Bel Paese. Touring Club Italiano, Accademia Italiana Della Cucina (in Italian). Touring Editore. 2003. p. 179. ISBN978-88-365-2957-5. In English: La Cucina: The Regional Cooking of Italy. Rizzoli Publications. 2009. p. 180. ISBN978-0-8478-3147-0.
^Spagni, Silvia (2010). "Stracciatella". L'arte di cucinare alla romana (in Italian). Newton Compton Editori. pp. 115–116. ISBN978-88-541-2879-8.
^Melfi, Rick (2011). "Stracciatella". The Food Pusher's Cookbook: Recollections and Recipes of an Italian American Tradition. Xlibris Corporation. p. 43. ISBN978-1-4567-6950-5.
^Costikyan, Barbara (11 February 1980). "Beautiful Soup". New York Magazine. Retrieved 8 October 2013.
^Lehrer, Silvia. "Ragged Egg and Spinach Soup". From Savoring the Hamptons: Discovering the Food and Wine of Long Island's East End by Silvia Lehrer (Running Press Book Publishers, 2011). SplendidTable.org. Retrieved 8 October 2013.
^ abBallerini, Luigi; Barzini, Stefania; Parzen Jeremy, eds. (2005). "Zanzarelli". The Art of Cooking: The First Modern Cookery Book. University of California Press. pp. 64, 151. ISBN978-0-520-92831-2.
^ abCoria, Giuseppe (2008). Sicily: Culinary Crossroads. New York, New York: Oronzo Editions. p. 37. ISBN978-0-9797369-3-3.
^"Sciusceddu". La cucina del Bel Paese. Touring Club Italiano, Accademia Italiana Della Cucina (in Italian). Touring Editore. 2003. p. 176. ISBN978-88-365-2957-5. In English: La Cucina: The Regional Cooking of Italy. Rizzoli Publications. 2009. p. 178. ISBN978-0-8478-3147-0.
^"Lutto nel mondo della ristorazione – È morto Enrico Panattoni". L'Eco di Bergamo (in Italian). 4 October 2013. Retrieved 11 January 2016.
January 01, 1970
stracciatella, soup, stracciatella, italian, strattʃaˈtɛlla, italian, diminutive, derived, from, verb, stracciare, shred, also, known, stracciatella, alla, romana, italian, soup, consisting, meat, broth, small, shreds, based, mixture, prepared, drizzling, mixt. Stracciatella Italian strattʃaˈtɛlla in Italian a diminutive derived from the verb stracciare to shred also known as stracciatella alla romana is an Italian soup consisting of meat broth and small shreds of an egg based mixture prepared by drizzling the mixture into boiling broth and stirring It is popular around Rome in the Lazio region of central Italy A similar soup called zanzarelli was described by Martino da Como in his 15th century manual The Art of Cooking Other variants exist StracciatellaTypeSoupCoursePrimoPlace of originItalyRegion or stateAbruzzo Lazio MarcheMain ingredientsMeat broth beaten egg Contents 1 Description 2 Legacy 3 See also 4 Notes 5 ReferencesDescription edit nbsp Stracciatella soup with spinach Traditionally stracciatella alla romana used to be served at the start of Easter lunches 1 2 Stracciatella alla romana is traditionally prepared by beating eggs and mixing in grated Parmesan cheese salt pepper nutmeg lemon zest and sometimes semolina this mixture is then gently drizzled into boiling meat broth while stirring so as to produce little shreds stracciatelle of cooked egg in the soup 3 The resulting soup can be served in bowls containing a few thin slices of toasted bread with additional parmesan grated on top 2 According to Ada Boni stracciatella alla romana used also to be scented with marjoram 2 Other traditional Italian and Italian American recipes suggest garnishing with chopped parsley 4 5 self published source Some American variations of the soup incorporate spinach as a main ingredient 6 7 A recipe for a spicy soup made with eggs and broth that bears similarities to the modern day stracciatella was recorded as early as the 15th century by Martino da Como in his Libro de Arte Coquinaria The Art of Cooking under the name of zanzarelli 8 n 1 The traditional preparation of stracciatella is also rather similar to that of sciusceddu a rich festive soup from Messina Sicily that may be a cousin of the Roman dish 9 n 2 Legacy editStracciatella soup inspired the gelato flavour of the same name which was created in 1961 by a restaurateur in the northern town of Bergamo who claimed he had grown tired of stirring eggs into broth to satisfy customers from Rome 11 See also edit nbsp Italy portal nbsp Food portal List of Italian soups Egg drop soupNotes edit Martino worked in Rome for some time for Cardinal Ludovico Trevisan a purveyor of lavish banquets As translated by Jeremy Parzen Martino s recipe for zanzarelli reads To make ten servings take eight eggs and a half libra of grated cheese and a grated loaf of bread and mix together Then take a pot of meat broth made yellow with saffron and place over heat and when it begins to boil pour the mixture into a pot and stir with a spoon When the dish has begun to thicken remove from heat and serve in bowls topped with spices A green variant of the soup omits the saffron 8 Another soup dish traditionally served at Easter sciusceddu also known as sciuscellu or ciuscello is prepared by dropping a mixture of beaten eggs and sieved ricotta cheese into broth containing small meatballs made with minced veal caciocavallo cheese breadcrumbs and parsley 9 10 References edit Facaros Dana Pauls Michael 2003 Central Italy London Cadogan Guides p 60 ISBN 978 1 86011 112 9 a b c Boni Ada 1985 Stracciatella alla romana In Giaquinto Maria Matilde ed La cucina regionale Rome Newton Compton p 92 Stracciatella La cucina del Bel Paese Touring Club Italiano Accademia Italiana Della Cucina in Italian Touring Editore 2003 p 179 ISBN 978 88 365 2957 5 In English La Cucina The Regional Cooking of Italy Rizzoli Publications 2009 p 180 ISBN 978 0 8478 3147 0 Spagni Silvia 2010 Stracciatella L arte di cucinare alla romana in Italian Newton Compton Editori pp 115 116 ISBN 978 88 541 2879 8 Melfi Rick 2011 Stracciatella The Food Pusher s Cookbook Recollections and Recipes of an Italian American Tradition Xlibris Corporation p 43 ISBN 978 1 4567 6950 5 Costikyan Barbara 11 February 1980 Beautiful Soup New York Magazine Retrieved 8 October 2013 Lehrer Silvia Ragged Egg and Spinach Soup From Savoring the Hamptons Discovering the Food and Wine of Long Island s East End by Silvia Lehrer Running Press Book Publishers 2011 SplendidTable org Retrieved 8 October 2013 a b Ballerini Luigi Barzini Stefania Parzen Jeremy eds 2005 Zanzarelli The Art of Cooking The First Modern Cookery Book University of California Press pp 64 151 ISBN 978 0 520 92831 2 a b Coria Giuseppe 2008 Sicily Culinary Crossroads New York New York Oronzo Editions p 37 ISBN 978 0 9797369 3 3 Sciusceddu La cucina del Bel Paese Touring Club Italiano Accademia Italiana Della Cucina in Italian Touring Editore 2003 p 176 ISBN 978 88 365 2957 5 In English La Cucina The Regional Cooking of Italy Rizzoli Publications 2009 p 178 ISBN 978 0 8478 3147 0 Lutto nel mondo della ristorazione E morto Enrico Panattoni L Eco di Bergamo in Italian 4 October 2013 Retrieved 11 January 2016 Retrieved from https en 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