SI Vault
Samuel Chamberlain
December 21, 1959
STRACCIATELLAChicken broth with egg(serves six)
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December 21, 1959

Some Roman Dishes Which You Can Prepare At Home

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Chicken broth with egg
(serves six)

A flavorful light stock made from chicken, or chicken and veal combined, is used for many Italian soups. Various forms of small pasta, greens, eggs and other things may be served in this brodo.

A 4-pound fowl and a veal knuckle or bone with a little meat on it, are simmered as slowly as possible in 2� quarts of water for about 2� hours, together with salt, pepper, a sprig each of celery and parsley, an onion, and a small carrot. When the stock is strained and all fat removed, the result is a delicious light broth.

For stracciatella, a Roman favorite, bring 6 cups of broth to the boiling point and stir in 3 eggs which have been thoroughly beaten up with 2 tablespoons of grated Romano or Parmesan cheese and 2 tablespoons of finely minced parsley. Heat the soup, stirring, for a few seconds, or until the egg mixture hardens into strands. Serve immediately in hot soup plates.

Artichokes Parmesan
(serves four)

Separate one box of frozen artichoke hearts and cut them lengthwise into slices a quarter of an inch thick while still hard. Allow the slices to thaw, and dry them thoroughly. Dip the slices in seasoned flour and fry them in hot olive oil about� inch deep. When the slices are browned on both sides, drain them on absorbent paper. Place half the artichoke slices in a layer in a buttered baking dish, cover them with a good tomato sauce, spread the remaining slices on this, add more tomato sauce and sprinkle the surface generously with grated Parmesan cheese. Place in a 375� oven for 20 minutes.

These artichoke hearts are also delicious when dipped in flour as above, then in beaten egg to which a few drops of water have been added, fried in olive oil, drained and served hot.

Golden-brown turkey fillets
(serves four to six)

Remove one side of a breast of uncooked turkey with a sharp boning knife. Take away skin and sinews, separate the small fillet from the rest with your fingers, slice it part way through and open it to form one slice. Slice the rest into four or more thin fillets about? inch thick and flatten each one between sheets of wax paper by pounding slightly with the side of a cleaver. Dip each piece in seasoned flour, shaking off all excess, then in one egg beaten up with a few drops of water, then in fine bread crumbs. Melt 4 tablespoons of butter in a frying pan and when it is bubbling hot but not brown put in the turkey slices and cook them rather slowly on a moderately hot fire until they have turned golden on both sides. They should not be too dark nor dried out but just cooked through and a fine golden color.

Lamb hunter style
(serves six)

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