Subject: Stracciatella
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 26 2001 - 15:06:53 EDT
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F O O D F U N N Y
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Thanks to reader Cora Yvonne for this historic food funny:
In August 1960, John F. Kennedy said, "Mr. Nixon may be very
experienced in kitchen debates. So are a great many other married
men I know."
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T O D A Y ' S R E C I P E
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Here's a classic Italian soup that you can whip up in about as much
time as it takes to boil the broth.
Stracciatella (Italian Egg Drop Soup)
4 - 6 cups (1 - 1.5 L) chicken stock
2 eggs
3 Tbs (45 ml) freshly grated Parmesan cheese
3 Tbs (45 ml) finely chopped flat-leaf parsley,
plus additional for garnish
Salt and freshly ground pepper to taste
A generous grating of fresh nutmeg
Bring the stock to a boil over high heat. Meanwhile, whisk together
the remaining ingredients in a small bowl. Pour the egg mixture into
the boiling stock and whisk gently for 2 to 3 minutes, until the egg
mixture has formed small flakes in the soup. Garnish with chopped
parsley. Serves 4 to 6.
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