Subject: Straciatella
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 14 2002 - 15:31:00 EST
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FOOD FUNNY
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Here's another one from "SINGSnKEYS":
A man calls his mother in Florida. "Mom, how are you?"
"Not too good," says the mother. "I'm feeling very weak."
The son says, "Why are you so weak?"
She says, "Because I haven't eaten in 38 days."
The man says, "That's terrible! Why haven't you eaten in 38 days?"
The mother answers, "Because I didn't want my mouth to be full of food
if you should call."
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TODAY'S RECIPE
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"Straciatella" means "little rags," referring to the shape of the egg
pieces in this Italian version of egg drop soup.
All recipes this week are adapted from "The Best Recipe: Soups &
Stews" by the Editors of Cook's Illustrated Magazine, available from
Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0936184531/worldwiderecipes
Straciatella
8 cups (2 L) chicken stock
4 eggs, lightly beaten
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) finely chopped fresh parsley or basil
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Bring the stock to a simmer in a large soup pot over moderate heat.
Combine the remaining ingredients in a mixing bowl and stir to
thoroughly combine. Using a fork, stir the stock in a circular motion
so as to make the entire contents of the pot move in a circle.
Continue stirring while you pour the egg mixture into the stock in a
slow, steady stream. Let the soup stand without stirring for 2
minutes, until the eggs are set. Serve immediately. Serves 6 to 8.
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