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Stracciatella ((:strattʃaˈtɛlla); in Italian, a diminutive of ''straccia'' ("rag" or "shred") meaning "a little shred") is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. ''Stracciatella alla romana'' is a stracciatella variant which is popular around Rome in the Lazio region of central Italy. A similar soup, called ''zanzarelli'', was described by Martino da Como in his 15th century manual, ''The Art of Cooking''. Other variants exist. ==Description== Traditionally ''stracciatella alla romana'' used to be served at the start of Easter lunches. ''Stracciatella alla romana'' is traditionally prepared by beating eggs and mixing in grated parmesan cheese, salt, pepper, nutmeg, lemon zest, and sometimes semolina; this mixture is then gently drizzled into boiling meat broth, while stirring so as to produce little shreds ("''stracciatelle''") of cooked egg in the soup.〔 In English: 〕 The resulting soup can be served in bowls containing a few thin slices of toasted bread, with additional parmesan grated on top.〔 According to Ada Boni, ''stracciatella alla romana'' used also to be scented with marjoram.〔 Other traditional Italian and Italian-American recipes suggest garnishing with chopped parsley. Some American variations of the soup incorporate spinach as a main ingredient. A fragrant egg-drop soup similar to the modern-day stracciatella was recorded as early as the 15th century by Martino da Como in his ''Libro de Arte Coquinaria'' (''The Art of Cooking'') under the name of ''zanzarelli''. The traditional preparation of stracciatella is also rather similar to that of ''sciusceddu'', a rich festive soup from Messina in Sicily that may be a cousin of the Roman dish. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Stracciatella (soup)」の詳細全文を読む スポンサード リンク
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