I’m going to try to write this fast, because I’m pretty sure that at any moment, Noah is going to ring my doorbell and get me and my two cats on his ark. People—when it rains in Rome, it pours. Being a Seattle native, I must say I love it. I took this picture from behind the window looking out on the terrace. This bell tower isn’t even visible from the street, so blog readers, you are the only ones besides me and a handful of other people living on higher floors in a few palazzi on my street, who get to see this beautiful architectural wonder!
And what better way to enjoy a rainy Sunday than with an authentic Roman soup to warm you up? Best of all, it is molto facile (very easy). Unless you’re a real foodie and want to make your own homemade broth. In which case, bravo or brava to you, as may be the case. I’m copping out with the broth cubes. I always think of this soup as a sort of Roman version of the egg-drop soup you sometimes find in Chinese restaurants.
Ok, everyone, repeat after me: strah-chah-TELL-ah
Stracciatella alla Romana
Ingredients for 4 people
1 liter of water
2 broth cubes
4 whole eggs
4 tablespoons of grated Parmesan (even the stuff in the green can is fine!)
A dash of grated nutmeg
Salt to taste
Bring water to a boil and add the broth cubes. In a separate bowl, beat the eggs with the parmesan cheese, salt and nutmeg. Pour the egg mixture into the boiling broth, beat rapidly with a fork or wire whisk. Leave the mixture to boil a few minutes on a medium flame, then pour into a soup tureen and serve.