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Roman Rag Soup - Stracciatella

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)81.6267
Energy (kCal)1469.84
Carbohydrates (g)148.0673
Total fats (g)59.5802
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix stocks together in a large pot & bring to a simmer. Season to taste with salt & pepper. | 2. Meanwhile, make the rags. Beat the eggs, semolina and parmesan together. Add the lemon peel and salt and 1/4 cup of the soup stock. | 3. Remove the pot of simmering stock from the heat & pour the "rag" batter into the soup in a thin stream, pouring carefully over the surface of the soup. | 4. Return the pot to the heat & stir with a wooden spoon. Simmer until the batter cooks & turns into "rags" (about 2 minutes. Serve hot. | 5. Garnish with fresh parmesan and parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 4 cups 345.6 33.888000000000005 24.191999999999997 11.52
    beef stock 4 cups 685.44 74.6928 25.3008 32.3568
    salt pepper - - - -
    egg 3 beaten 214.5 1.08 18.84 14.265
    semolina 4 tablespoons 150.3 30.4065 5.2939 0.4384
    parmesan cheese 4 tablespoons grated 74.0 8.0 8.0 1.0
    lemon zest 1 teaspoon - - - -
    salt 1 pinch - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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