nanny rose's stracitella

This soup returns to me each time I find myself eating eggs. Being pregnant is one of those times.

I am grateful to relive the childhood memories of this soup and seeing my papas mama at the stove making this for me as a kid...

I love this dish in misty, cool, blustery weather, just what we are having in the East Bay today.

I always start with cage free organic super fantastic eggs! Find the best you can for all your ingredients and you won't be sorry!

Ingredients: serves 1

1 egg, yolk lightly scrambled
2 Tablespoons Basmati rice
1 clove garlic, minced
small handful of parsley
2 Tablespoons olive oil
1/2 teaspoon salt
few twists of fresh ground black pepper
fresh grated Pecarino Romano cheese
2 1/2 cups h2o

Saute garlic in the 2 Tablespoons olive oil until lightly golden
Add the rice and continue sauteing for 1-2 minutes
Slowly add the h2o & salt, lightly boil and lower to simmer
When the rice is almost perfectly cooked stir the egg into the soup with a chopstick, this will form strands of egg.
Add the parsley until bright green.
Taste and add salt if needed.
Top with black pepper and Pecorino Romano, and a drizzle of olive oil if you like.

Breath deeply, hold the bowl between your hands and enjoy!

Thanks Nanny Rose!