Stracciatella

Ingredients

• 1 1/4 quartschicken stock, the best you have
• 4eggs
• 2 ozparmesan, finely grated
• 1/4 ozflat-leaf parsley, finely chopped
• 1/2 tspblack pepper

Method

1. 1

   Bring the stock to a gentle simmer in a saucepan and taste it. Add salt until it tastes good enough to drink on its own — nothing later in this recipe adds seasoning.

2. 2

   In a bowl, beat the eggs with the grated parmesan, the chopped parsley and the black pepper until completely smooth and slightly thickened.

3. 3

   Lower the heat so the broth is barely moving. Stir it in a slow circle with a fork and pour the egg mixture in a thin, steady stream, keeping the fork moving the whole time. It will set into fine threads within seconds.

4. 4

   Take the pan off the heat and let it stand for a minute so the threads settle and firm. Ladle into bowls and add more parmesan and pepper at the table.