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Ragged soup

Ragged soup



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Preparation for noodles:

Put in a bowl a little flour, an egg, a little salt and a little ground pepper, knead a very hard dough. It is said that this dough is the dough of a stingy woman who made noodles, egg and flour in the noodle house and from them she prepared the dishes from the house, she did not put water in the dough so that it would not be much, to be little and good. I say that it is as she said, "a little and good", this is how my grandmother prepared, my mother and I after them, a little and good!

Spread the dough on the work table in a thin sheet, press the flour over the sheet, roll and cut the dough very thin, then spread on the table to separate from each other and put in the soup when it is ready.


Soup preparation:

Put the pieces of coconut broth to boil, bring a few boils, so that we can froth the soup, then add the vegetables cut according to preference, less the onion that is put whole. Add enough water to cover all the vegetables, add salt to taste and boil over medium heat, if possible with a lid over the pot. When the meat and vegetables are cooked, strain the soup and add to the homemade noodles, cook for about 10 minutes on a suitable heat with a lid on the pot, then turn off the heat and add a beaten egg, but not too beaten, it is good to be put and without being beaten, just to be mixed in the pot with a fork when the pot is released and so the rags will stand out bigger and more prominent. Serve with pickled hot peppers.


Have fun, dear ones!


The meat is washed and boiled with cold water. Remove the foam when it boils, add the washed and cleaned vegetables, a little salt and continue boiling over low heat. When the meat has boiled, remove it, prepare a dish from it, and strain the soup and boil it for another ten minutes with the noodles boiled separately and wash with cold water.


Boil the noodles separately because otherwise they will disturb the soup, which must remain clear. Instead of noodles, you can use egg scraps, which are prepared as follows: beat a scrambled egg with two tablespoons of flour, then put the dough with a teaspoon in the soup.

Sprinkle the soup with greens, add the boiled vegetables and serve hot, with salted cheese and ground pepper placed directly on the plate.


Stracciatella alla romana / Original rag soup

In order not to get totally confused in the problem, we say from the beginning that rag in Italian, although it has many meanings, it can also be translated as tears, debris, rags.

The second fact worth mentioning is that, most likely, the rag soup came to us on the Italian chain. Although the idea could appear anywhere in the world, it is hard to believe that it was born in our country under exactly the same name, especially since its tradition in central Italy is extremely serious.

The third thing I want to say is that in our country it has lost the essential elements on the "let it go like this" system. She lost her old cheese and her reaction to boiling the soup, lost the strong nutmeg flavor and was actually just the egg. We are undoubtedly a land of essences. We're not always right, though.

Stracciatella alla romana is in fact a meat soup in which egg pieces with somewhat melted parmesan, spiced with nutmeg are generously added. Its taste is truly extraordinary, which is why it is especially appreciated throughout Italy.

For those who wonder what the connection with ice cream is, I say yes, the latter took its name from the soup and not the other way around. The ice cream recipe appeared in 1961 in Bergamo under the signature of Enrico Panattoni.

Stracciatella alla romana

  • Servings: 4
  • Duration: 15 min
  • Difficulty: Easy

Ingredients

Directions

  1. Finely grate the Parmesan cheese
  2. Beat the 4 eggs in a bowl with a pinch of salt
  3. Add the freshly grated Parmesan and nutmeg and mix well
  4. Bring the soup to a boil and pour the egg and Parmesan mixture into a thin wire, stirring lightly in the pot with a whisk.
  5. Let it boil for 5 minutes, "breaking" from time to time with the aim of accumulating too much

This soup is so good that in the Bologna area it is called Paradise soup

In the Romagna area it is called tardura or tritura and is considered a luxurious soup that is eaten primarily on holidays. In fact, in the center-north of Italy it is the first traditional dish at Easter.

It is best to try it for the first time when you run out of chicken or beef soup without additives. I'm not even thinking of telling you not to eat noodle soup or semolina dumplings. I just want to tell you that there is another option and it is very good.


Stracciatella & # 8211 chicken soup with & # 8220drench & # 8221 egg

stracciatella & # 8211 from Italian rag, torn to pieces, torn & # 8211 is the name of a special food soup, originally from the Italian province of Emilia Romagna. Sometimes called & # 8220alla Romana & # 8221, stracciatella it is based on chicken soup, over which eggs mixed with semolina, nutmeg and parmesan are added in the rain to obtain what is reminiscent of a crumbly semolina dumpling. Considered like brandy in Transylvania, a universal cure, both for a cold and for a upset stomach, stracciatella it is especially appreciated in winter or on rainy spring-autumn days.

Preparation time: 30 minutes

Ingredient:

  • 4 liters of chicken soup
  • 4 eggs
  • 2 tablespoons parmesan
  • 3 tablespoons semolina
  • 1 teaspoon grated nutmeg
  • chopped parsley for serving
  1. Bring the chicken soup to a boil.
  2. Grate the Parmesan cheese very finely.
  3. Beat the eggs with the grated Parmesan cheese, semolina, a pinch of salt and fresh pepper.
  4. When the soup boils, pour the eggs into the soup, stirring constantly with a spoon or a fork so that the egg breaks when it coagulates.
  5. Let the soup boil for another 1-2 minutes.
  6. Serve in bowls or cups with plenty of finely chopped greens.

Stracciatella is served hot with slices of toast.

[note] Stracciatella is a light soup, so it does not contain chicken. But, obviously, boiled poultry can also be added to soup. [/ Notes]

[tip] For an ovo-lacto-vegetarian soup, replace chicken soup with a vegetable one. [/ tip]


Ragged soup

Put in a bowl a little flour, an egg, a little salt and a little ground pepper, knead a very hard dough. It is said that this dough is the dough of a stingy woman who made noodles in the house with only egg, salt and flour and from them she prepared the dishes in the house, she did not put water in the dough so that it would not be much, to be little and good. I say that it is as she said, "a little and good", this is how my grandmother prepared, my mother and I after them, a little and good!
Spread the dough on the work table in a thin sheet, sprinkle flour over the sheet, roll and cut into very thin slices, then spread on the table to separate from each other and put in the soup when the soup is ready.

Put the pieces of coconut broth to boil, bring a few boils, so that we can froth the soup, then add the vegetables cut according to preference, less the onion that is put whole.

Add enough water to cover all the vegetables, add salt to taste and boil over medium heat, if possible with a lid over the pot. When the meat and vegetables are cooked, strain the soup and add it to the homemade noodles, cook for about 10 minutes on a suitable heat with a lid on the pot, then turn off the heat and add a beaten egg, but not too beaten, it is good to put it and without being beaten, just to be mixed in the pot with a fork. When the pot is released and so the rags will stand out bigger and more prominent. Serve with pickled hot peppers.

Have fun, dear ones!
From the meat you can make a steak with a puree of boiled vegetables.


Cumin and Rags Soup

In a pot of about 2.5 l we put 2 tablespoons of hot oil in which we fry 2 tablespoons of grated flour and 1 teaspoon of ground cumin.

Fry them on low heat for about 30 seconds then remove the pot from the heat and add 1 tablespoon of sweet paprika with which we mix it well and quench everything with 2 l of cold water.

Put the pot back on the fire and let the contents boil and season with salt to taste. In a bowl put 1 egg yolk and mix with 300 ml sour cream. Beat the egg whites and the other 2 eggs with a pinch of salt in a plate.

When the juice boils, pour in the beaten eggs and mix vigorously to form "rags" and let it boil for 2-3 minutes. Pour the juice a little over the yolk rubbed with cream until it is diluted then pour everything to the rest of the soup in the pot. So all we have to do is serve cumin soup with bread croutons.


Method of preparation

Peel the vegetables, wash them, cut them into larger pieces and then boil them in a pot of water in which I put a pinch of salt and a little olive oil. The water should cover the vegetables.
When they have boiled, remove them with a spatula, let them drain and then pass them.

Add the juice in which they boiled, little by little until it reaches the desired consistency.
Add the butter and mix well.

Put the soup on the fire and let it boil for about 10 minutes, then remove the pot from the heat.
In a bowl beat the eggs well, add 2 tablespoons of soup and then pour this composition into the pot, stirring constantly.


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