Egg broth with chicken dumplings

Egg broth with chicken dumplings

Stracciatella con gnocchetti di pollo

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 litre Chicken stock, boiling
2 eggs plus 2 egg yolks, beaten together
20g parmesan, grated
2 tablespoons chervil leaves, chopped
salt
pepper

Dumplings

Quantity Ingredient
200g minced chicken
2 egg whites, beaten to stiff peaks
30g parmesan, grated
2 tablespoons chives, finely chopped

Method

  1. To make the dumplings, first mix the chicken mince in a bowl with the stiffly beaten egg whites, the Parmesan and chives. Season to taste with salt and abundant pepper. Using two teaspoons, shape the chicken mixture into quenelles or dumplings and plunge into the boiling stock. Cook for 8 minutes before scooping out and setting aside.
  2. In another bowl, mix the beaten eggs and yolks with the Parmesan, chervil and salt and pepper to taste. Carefully pour this mixture into the boiling stock while whisking quickly to obtain a thickish broth. Return the dumplings to the broth and serve immediately.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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