Stracciatella alla Romana

Recipe from: April 2010

Ingredients 16
Servings 1
Minutes 20 minutes


Serving Change
  • 6 finely chopped carrots
  • 6 stalks of finely chopped celery
  • 4 finely chopped large onions
  • 8 cloves of garlic
  • 1 punnet of finely chopped mushrooms - any sort, button, portabellini oyster
  • 3 small red peppers chopped
  • 3 small yellow peppers chopped
  • 2 - 3 cup of dry white wine a good grating of nutmeg - about 1/4 tsp
  • Chicken stock cubes - about 5 for a large pot
  • Freshly ground black pepper
  • Chopped basil and parsley thyme and rosemary
  • 1 tray of 12 chicken thighs - remove the skins
  • Olive oil for frying
  • 6 free range jumbo eggs
  • 1 cup of grated parmesan cheese
  • 400ml of fresh cream for the creamy chicken and vegetable soup.


20 minutes
If you have some green beans or peas or zucchini that need using - bung them in - the more veggies the better the flavour of your broth.

In a heavy based pot brown the chicken with the onion and garlic - brown them really well and get a nice dark colour to them - this will take about 20 minutes or so - keep your eye on the pot and keep stirring - you want colour but not burnt chicken.
Add the wine now to release all the caramelised bits off the bottom of the pot  - you need quite a lot - enough to almost cover the chicken - reduce until all of the alcohol has burnt off.

Add all of the other ingredients giving them a good stir to get the flavours combined and then cover the whole lot well with water.
Bring the pot to the boil for about 20 minutes and then reduce the heat to a moderate simmer for another 40 minutes to an hour. As is the case with any soup - the longer you leave it to cook - the deeper and richer the flavour.

Strain off all of the liquid - and then sieve out any bits - so you are left with only the broth, keep the veggies and chicken for your creamy chicken and vegetable soup.

Return it to the stove and bring the pot back up to a rolling boil. In a bowl that is suitable for pouring - beat the six eggs until smooth and then add 1 cup of grated parmesan cheese and mix well.

When the broth is boiling its head off - pour the egg and cheese mixture in a thin stream (do this from a height - as this gives you a thin stream) and you do this whisk it into the broth.  This only takes a few seconds and you are left with a pot of amber liquid decorated with golden strands of eggy-cheesy heaven!

Now - remove all the bones from the chicken carefully - it's fiddly and takes a while - but you are going to liquidise the two - so you don't want to break you liquidiser. Put this into your liquidise with 400ml of fresh cream, I added a few leaves of fresh basil -  and liquidise the lot until it's nice and smooth. Add a good grinding of black pepper.

Check for seasoning, drizzle with some olive oil and serve with nice crusty panini (rolls) or some ciabatta ... but you do need lots of nice bread.

For more of Janice Tripepi's delicous dishes click here.


Read more on: soup  |  chicken  |  olive oil  |  slow cook


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