FRESH STRACCIATELLA
Provided by Food Network
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Making mozzarella: In a large pot, bring 2 quarts water and the kosher salt to a boil. Remove from heat and let cool to 180 degrees F.
- Add mozzarella curd to a large bowl and bring to room temperature. When the water has cooled to 180 degrees F, ladle it onto the curd. The curd will begin to look like shaggy mozzarella. Using a wooden spoon, stir and stretch the cheese until it forms a cohesive ball and takes on a "plastic" texture.
- Shaping mozzarella: Place half of the whey water (the salted water that turned the cheese curd into mozzarella) in another large bowl and chill to 80 degrees F. Meanwhile, work the mozzarella that's in the remaining warm whey water into 1 large ball. Knead and stretch the ball of cheese until there are no more lumps. Once the cheese is smooth, pull off a 4-inch section and put it into the second bowl containing the cooled whey water. Repeat this process with the remaining cheese.
- Making stracciatella: Take each of the sections of the mozzarella out of the cooled water and pull apart the strands (like string cheese). Put all of the pulled strands of cheese into a mixing bowl and add the heavy cream. Gently stir to make stracciatella. Set aside.
- Preheat oven to 400 degrees F. Place baguette slices on a baking sheet. Drizzle olive oil over the slices and place in the oven to toast, about 10 minutes. Remove from oven and, while still warm, rub cut side of garlic over the toasted bread. Then rub the bread with the cut side of tomato while gently squeezing the tomato halves. Top slices with a generous spoonful of stracciatella followed by a drizzle of olive oil, flaky sea salt and freshly cracked black pepper.
STRACCIATELLA SOUP
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
- Ladle the soup into bowls and serve.
STRACCIATELLE
Stracciatelle gets its name from the ragged (stracciata in Italian) appearance of the eggs in this traditional soup. Serve with crostini topped with flaked tuna, endive, scallion, and parsley.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- In a large saucepan, bring the stock to a boil over medium-high heat. Reduce heat to low; keep at a gentle simmer.
- In a medium bowl, whisk together eggs and parsley. Using a fork, stir stock in a quick circular motion, creating a whirlpool; pour in the egg mixture in a steady stream. Sprinkle in cheese; season with salt and pepper. Ladle into bowls; garnish with parsley and cheese.
INSTANT POT® CHICKEN AND RICE STRACCIATELLA
When cold and flu season are upon us, this recipe always brings comfort when you are feeling a bit under the weather, or just want something that warms your tummy, but is not too heavy. Traditional stracciatella does not have the chicken or rice in it, but it adds a bit a substance when you want something light, but filling.
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Combine chicken broth, chicken, and rice in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, whisk eggs and Parmigiano-Reggiano cheese together in a small bowl. Season with black pepper. Set aside.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Change pressure cooker setting to Saute. Pour egg mixture into the broth in a slow steady stream while whisking. Cook for 1 minute. Serve immediately and garnish with parsley.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 11.7 g, Cholesterol 191.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22 g, SaturatedFat 2.8 g, Sodium 1895.5 mg, Sugar 2.2 g
STRACCIATELLA II
A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving.
Provided by DOREENB
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
- Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
- Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
- In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 15.2 g, Cholesterol 119.4 mg, Fat 11.5 g, Fiber 2.7 g, Protein 21.8 g, SaturatedFat 3.7 g, Sodium 1048.4 mg, Sugar 3.9 g
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