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Stracciatella

Time 20 minutes
Yields Serves 8
Stracciatella
1

Place 8 cups broth in a large pot and bring to a boil.

2

In medium mixing bowl, whisk together the eggs, semolina flour, Parmesan and salt. Slowly whisk in the remaining cup of reserved broth.

3

Add the egg-semolina mixture to the boiling broth, whisking rapidly. Lower the heat and let the broth simmer for 2 to 3 minutes, while stirring continuously to obtain delicate flakes. Transfer to individual bowls and serve.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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