I T A L I A N E G G - D R O P S O U P ?
straciatella means a few different things. is it a cheese? is it a flavor of gelato? in this instance - it’s the soup - + one of my favorites.
the cheap way in which i describe it to those not in the know is ‘it’s basically an Italian egg-drop soup’ which maybe isn’t the most immediately appealing thing we’ve ever heard. but it will make more sense.
it’s simultaneously one of the simplest and most complex soups you can make.
i love it.
MUSHROOM STRACCIATELLA
2-3 tbsp extra virgin olive oil
2 cups vegetable or chicken stock
2 cloves of garlic sliced thinly
1/2 yellow onion chopped
10-12 cremini mushrooms sliced - a small basket from the store
healthy pinch of dried oregano
1/4 cup white wine, always
2 eggs, beaten
1/2 cup fresh grated parmigiano-reggiano
in a dutch oven, over medium-high heat add olive oil, onion, + garlic until translucent.
add mushrooms + dried oregano + cook for 2 more minutes.
deglaze with white wine and reduce by half, stirring mushrooms all the while, making sure they soak up as much flavor as possible.
raise heat to high and cover the mix with veg or chicken stock.
bring to a simmer and then lower heat to 30% - allow to simmer for about 30-40 minutes covered. but taste it as you go.
when you’ve tasted it and you’re happy with the broth…
in a mixing bowl beat 2 eggs and add 1/2 cup of parmigiano reggiano.
whip together until well incorporated.
stir your broth and slowly pour your egg + cheese mixture to the broth while stirring.
you will have immediate egg curds and i recommend serving immediately.
finish with chopped parsley, a drizzle or olive oil, and a grid of black pepper.