Stracciatella

Name: Stracciatella
Ingredients: 2 free-range eggs; ¼ cup finely grated parmesan, plus extra for serving; 1 tbsp flat-leaf parsley, finely chopped; 1 litre chicken stock; 1 tsp saffron threads, soaked in ½ cup warm water; 4 slices ciabatta or similar bread; 2 tbsp extra-virgin olive oil; 20 gm freshly grated parmesan (¼ cup)

www.gourmettraveller.com.au

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Servings: 4

Cost: $4.10 /serving

Author : Andy Harris

Ingredients

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2 free-range eggs¼ cup finely grated parmesan, plus extra for serving1 tbsp flat-leaf parsley, finely chopped1 litre chicken stock1 tsp saffron threads, soaked in ½ cup warm water4 slices ciabatta or similar bread2 tbsp extra-virgin olive oil20 gm freshly grated parmesan (¼ cup)

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Instructions

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Step 1

To make parmesan toasts, preheat oven to 200C. Drizzle ciabatta slices with olive oil and sprinkle with parmesan. Season with freshly ground black pepper. Place on a baking tray and bake for 5 minutes or until golden brown. Remove from oven and transfer to a plate until ready to serve.

Step 2

Combine eggs, cheese and parsley in a small bowl and whisk together.

Step 3

Bring stock to the boil in a medium saucepan. Stir in saffron and saffron liquid. Add egg mixture in a thin stream, whisking constantly. Reduce heat and simmer for 2 minutes. Season with sea salt and freshly ground black pepper and serve with parmesan toasts and extra parmesan on the side.