Michael had to fulfill his civic duty and go to jury duty on this particular day, so I offered to make dinner for us since there was no telling how long he’d be stuck at the courthouse. I’ve done this before, but stupidly we forgot to take the photographic evidence of that particular outing–I guess that means that I’ll just have to make that dish again and post it here eventually!
I decided to make one of my awesome focaccias (I’ll be posting a full tutorial on that soon) and the classic Roman soup Stracciatella, which is a fabulous little egg-drop soup that has cheese and some sort of starch in it, though it varies by recipe source. Here’s how I like it:
- 1 quart broth (I use a low-sodium chicken broth, but if you have it, a homemade stock would taste fabulous here)
- 2 eggs
- 4 Tbsp of freshly grated Parmigiano Reggiano (I also added in some Pecorino because it’s in the fridge and I want to use it up)
- 4 tbsp of couscous, ground as fine as possible using a mortar and pestle/food processor/blender (I used two of the three–really, it’s immaterial–even if you use the couscous whole, it’s meant to add a nice texture to the dish)
- 3 tsp minced tarragon (because eggs+tarragon=culinary bliss)
Add the cheese, eggs, ground couscous and tarragon into a bowl and add about a ladleful of cold broth; whisk lightly to combine. Bring the rest of the broth to a boil, and then add the egg mixture to the pot and whisk briskly to allow the eggs to form into little ribbons, and simmer for about 2-3 minutes. Serve immediately, perhaps with a little extra cheese on top (because who doesn’t like cheese?).