Stracciatella (soup) - Wikipedia

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^ Martino worked in Rome for some time for Cardinal Ludovico Trevisan, a purveyor of lavish banquets. As translated by Jeremy Parzen, Martino's recipe for zanzarelli reads: "To make ten servings: take eight eggs and a half libra of grated cheese, and a grated loaf of bread and mix together. Then take a pot of meat broth made yellow with saffron and place over heat; and when it begins to boil, pour the mixture into a pot and stir with a spoon. When the dish has begun to thicken, remove from heat and serve in bowls, topped with spices." A "green" variant of the soup omits the saffron.[8] ^ Another soup dish traditionally served at Easter, sciusceddu (also known as sciuscellu or ciuscello) is prepared by dropping a mixture of beaten eggs and sieved ricotta cheese into broth containing small meatballs made with minced veal, caciocavallo cheese, breadcrumbs and parsley.[9][10]

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^ .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Facaros, Dana; Pauls, Michael (2003). Central Italy. London: Cadogan Guides. p. 60. ISBN 978-1-86011-112-9. ^ Jump up to: a b c Boni, Ada (1985). "Stracciatella alla romana". In Giaquinto, Maria Matilde (ed.). La cucina regionale. Rome: Newton Compton. p. 92. ^ "Stracciatella". La cucina del Bel Paese. Touring Club Italiano, Accademia Italiana Della Cucina (in Italian). Touring Editore. 2003. p. 179. ISBN 978-88-365-2957-5. In English: La Cucina: The Regional Cooking of Italy. Rizzoli Publications. 2009. p. 180. ISBN 978-0-8478-3147-0. ^ Spagni, Silvia (2010). "Stracciatella". L'arte di cucinare alla romana (in Italian). Newton Compton Editori. pp. 115–116. ISBN 978-88-541-2879-8. ^ Melfi, Rick (2011). "Stracciatella". The Food Pusher's Cookbook: Recollections and Recipes of an Italian American Tradition. Xlibris Corporation. p. 43. ISBN 978-1-4567-6950-5. ^ Costikyan, Barbara (11 February 1980). "Beautiful Soup". New York Magazine. Retrieved 8 October 2013. ^ Lehrer, Silvia. "Ragged Egg and Spinach Soup". From Savoring the Hamptons: Discovering the Food and Wine of Long Island's East End by Silvia Lehrer (Running Press Book Publishers, 2011). SplendidTable.org. Retrieved 8 October 2013. ^ Jump up to: a b Ballerini, Luigi; Barzini, Stefania; Parzen Jeremy, eds. (2005). "Zanzarelli". The Art of Cooking: The First Modern Cookery Book. University of California Press. pp. 64, 151. ISBN 978-0-520-92831-2. ^ Jump up to: a b Coria, Giuseppe (2008). Sicily: Culinary Crossroads. New York, New York: Oronzo Editions. p. 37. ISBN 978-0-9797369-3-3. ^ "Sciusceddu". La cucina del Bel Paese. Touring Club Italiano, Accademia Italiana Della Cucina (in Italian). Touring Editore. 2003. p. 176. ISBN 978-88-365-2957-5. In English: La Cucina: The Regional Cooking of Italy. Rizzoli Publications. 2009. p. 178. ISBN 978-0-8478-3147-0. ^ "Lutto nel mondo della ristorazione – È morto Enrico Panattoni". L'Eco di Bergamo (in Italian). 4 October 2013. Retrieved 11 January 2016.