Stracciatella with Broccoli Rabe

Stracciatella with Broccoli Rabe Recipe
Photo: Lisa Romerein; Styling: William Smith
Broccoli rabe's slight bitterness contrasts nicely with mellow chicken broth in this variation on a classic Roman soup. Stracciatella means "little rags" in Italian, which describes the effect you get when you stir a mixture of eggs, parmesan, and semolina into hot broth.

Yield:

Serves 8 as a first course (makes 9 cups)

Recipe from

Recipe Time

Prep: 35 Minutes

Nutritional Information

Calories 88
Caloriesfromfat 38 %
Protein 9.3 g
Fat 3.7 g
Satfat 1.7 g
Carbohydrate 5 g
Fiber 0.1 g
Sodium 717 mg
Cholesterol 84 mg

Ingredients

2 qts. reduced-sodium chicken broth or homemade chicken broth*
2 garlic cloves, crushed
Salt (optional)
3 large eggs
2 tablespoons fine semolina
2 ounces parmesan cheese, finely grated (2/3 cup)
12 ounces broccoli rabe (rapini), flowers and greens only
Freshly ground black pepper

Preparation

1. In a medium saucepan, bring broth and garlic to a simmer. Cover and cook 15 to 20 minutes. Discard garlic. Set aside 1/2 cup broth. Taste broth in pan and add salt if you like.

2. Beat eggs in a bowl and stir in reserved 1/2 cup broth, the semolina, and parmesan.

3. Add broccoli rabe to broth. Simmer until tender but still bright green, 3 to 5 minutes. Slowly pour in egg mixture. Turn off heat and stir back and forth very slowly until little "rags" form. Add pepper to taste.

*For a recipe, see sunset.com/chickenbroth.

Note: Nutritional analysis is per serving.

Note:

Martha Rose Shulman,

July 2010
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