Stracciatella

Break the eggs into a bowl and season with salt. Add the Parmigiano Reggiano grated and, if you want a more uniform consistency, the semolina. Work everything with a whisk until you obtain a homogeneous mixture, without obvious streaks of egg white or yolk.

Pour a ladle of cold broth into the bowl, adding it little by little. Mix with the whisk until the mixture it is well melted and fluid: there should be no lumps left semolina nor any unblended egg parts.

Heat the previously prepared broth in a saucepan, using enough for six dishes. Wait until it reaches a clear but steady boil, which is necessary for the mixture of eggs curdles quickly upon contact with hot liquid.

Pour the mixture of eggs into the boiling broth a little at a time, keeping the pan on the heat. Accompany the addition with a continuous and regular stirring of the whisk, Like this the mixture It will spread throughout the broth, forming flakes instead of coagulating into a single block.

Let it boil gently for four or five minutes, continuing to stir with the whisk. Observe the transformation of the mixture: the eggs should form small, light, and distinct flakes, while the broth should remain warm and fluid, without becoming a compact mass.

Turn off the heat when the flakes are formed and cooking is complete. Distribute the mixture immediately stracciatella on plates and serve it piping hot, so it retains the delicacy of the flakes and the comforting character of the broth.