READY IN: 25mins
Recipe by ratherbeswimmin

Mark Bittman

Top Review by runningfoodie

No one in my family is Italian but we all love stracciatella! It takes no time whatsoever to make and is positively delightful. We used fresh basil instead of parsley, but I've been told it's delicious either way. I could eat this three times a week without getting tired of it.

Ingredients Nutrition


  1. Bring 3 cups of the stock to a boil in a 6-8 cup saucepan over med-high heat.
  2. Beat the remaining stock with the eggs, cheese, nutmeg, and parsley until well blended.
  3. When the stock is boiling, adjust the heat so that it bubbles frequently but not furiously.
  4. Add the egg mixture in a steady stream, stirring all the while.
  5. Stir occasionally until the eggs gather together in small curds, 2-3 minutes.
  6. Taste and add salt and pepper to taste, then serve.
  7. Garnish with a little more cheese if you like.

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