Stracciatella

A Roman egg-drop soup of clear chicken broth with beaten eggs, Parmigiano, and fresh nutmeg swirled in.

Ingredients

• 400g fresh mozzarella
• 300g arborio rice
• 2 tsp sliced leeks
• 1 1/2 tsp cracked black pepper
• 2 tbsp unsalted butter
• a generous handful of San Marzano tomatoes
• a handful of fresh basil, chopped
• pine nuts, to taste
• 400ml dry white wine

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the sliced shallots and sliced leeks gently until soft and fragrant.

2. 2

   Stir in the grated nutmeg and red pepper flakes, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the Italian sausage and celery stalks, stirring well to coat everything in the spiced base.

4. 4

   Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the Italian sausage is tender, about 10 mins.

6. 6

   Stir in the pizza dough and continue simmering for a few minutes more, until heated through.

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