’Stracciatella’ literally means ’shredded’ or ’broken down’ and with food, it usually involves some type of liquid also. This unique asparagus and egg soup recipe is about as traditional as it gets here in the south of Italy and if you can find great quality asparagus, this dish makes for a perfect spring supper.
***TIPS***
1. Always break the asparagus with your hands and NEVER with a knife or pair of scissors. That way, you’ll be sure to understand where the ‘hard bit’ starts – and you don’t want to eat that!
2. When adding the egg mixture, make sure that you DON’T throw away that lovely water that the asparagus has flavoured. We’re looking to make a very special type of asparagus and egg soup here, so the water is super important!
Buon appetito!
INGREDIENTS
200g WILD ASPARAGUS
400ml WATER
SALT
OLIVE OIL
4 EGGS
PARMESAN
SLICES OF BREAD
Music:
Carefree by Kevin MacLeod
Link:
License:
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