The Intech Insider is designed to help readers stay in touch with the latest information & developments in the industrial coating industry. Stay connected with the Intech Insider!

Wednesday, December 11, 2013

Tony's Recipe of the Month: Stracciatella

Tony Abato, our VP of Sales here at Intech Services, and an amazing Italian chef, will be sharing one of his delicious recipes every month. Trust us, you don't want to miss out on what Tony's cooking! 


Unsalted chicken stock
1 egg per 1 cup of stock
2 tbs parmegiano e reggiano per egg
1 tsp fresh chopped parsley per egg
2 tbs Italian breadcrumbs per egg


Figure a cup of stock for each person. Heat stock to a low boil.

While stock is heating, whisk eggs, cheese, parsley, pepper, and breadcrumbs together.

When stock reaches a boil, stir in salt and then stir egg mixture in. Continuously and gently stir mixture until stock returns to a boil. The eggs will begin to thicken and puff up a little. Put the top on and immediately take off the burner. Let the pot sit for 4 or 5 minutes. 

When you take the lid off, you will see a thick layer of fluffy eggs sitting on top of the stock. Taste and add salt and pepper if necessary. Stir up the eggs and ladle with juice into bowls. Sprinkle a little cheese and parsley on top. 

Keep checking the blog to see Tony's Recipe of the Month.  Did you try this recipe?  Let us know what you thought of it or if you have questions for the chef, post them below!

No comments:

Post a Comment