FEATURE RECIPE
Stracciatella

Stracciatella

This classic Italian soup is enriched with eggs and saffron to make for instant luxe.

Serves 4



Stracciatella
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
Parmesan toasts
4 slices   ciabatta or similar bread
2 tbsp   extra-virgin olive oil
20 gm (¼ cup)   freshly grated parmesan


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


RECIPE Andy Harris PHOTOGRAPHY Chris Chen STYLING Andy Harris


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