One usually associates Roman cooking with hearty and robustly flavored dishes and, by and large, the image holds true. But there are some exceptions like today's offering: stracciatella, a light 'egg drop soup', perfect for a light first course or supper. It's a great choice for those occasions when you may not be very hungry—perhaps you've had a big lunch or midday dinner—but don't feel like actually skipping a meal. If you have broth on hand, it is also very quick and can be made quite literally on the spur of the moment.
Receta Stracciatella alla romana
Italian