Stracciatella ( Little Rags) Zucchini Soup “BARATTA” Recipe
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Ingredients: |
Ingredients: Use 5 large green Zucchini. Wash then cut zucchini in half lengthwise – don’t peal. Slice each zucchini into ½ inch pieces. In a large frying pan saute zucchini in olive oil – about 8-10 minutes – drain oil off the zucchini.
In a large soup pot saute 3 large cloves of garlic- in ¼ cup olive oil until just starts to become golden brown -otherwise garlic becomes bitter- then add 1 large can pealed plum tomatoes and 2 cans of tomato paste + 2 tsp of crushed dry basil + 2 tsp salt and 1/2 tsp pepper and 1 level tablespoon of sugar. Crush tomatoes with a potato masher and then add enough water to make soup consisten
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Directions: |
Directions:Add Zuchini to the pot. Bring to a boil. Reduce the heat and simmer covered for 20 minutes. In a bowl gently whisk (don’t beat because we don’t want to add to much air to mixture) 3 eggs with 3 level tablespoons of freshly grated Pecorino Romano cheese + 1 tablespoon of finely chopped Italian Parsley + ½ tsp of salt and ¼ tsp of pepper Turn down heat to low. Slowly add egg mixture to heated soup. After mixture clumps cook on medium heat stirring gently with a fork – about 3 minutes. Tastes even better the next day when soup re-heated after being in the refrigerator. |
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Number Of
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Number Of
Servings:4-6 servings |
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Personal
Notes: Chicken Soup Variation: Make chicken soup - add egg eheese mixture. (If desired add hand full of fresh spinach to chicken soup and cook before adding the egg cheese mixture).
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