Straciatella Alla Romana
- 01:30 h
- 4 portions
- 1 1/2 l of home-made broth
- 5 ecological or free-range eggs
- pinch of freshly grated nutmeg
- 4 spoons of freshly grated parmesan cheese
- parmesan to sprinkle over soup
- 1.Mix eggs with parmesan and nutmeg in a bowl.
- 2.Pour the mixture slowly into a pot with a bowling broth as if pouring batter.
- 3.Mix it all with a fork. Sprinkle the soup with parmesan before served.