Beef stock with egg and Parmesan cheese (‘stracciatella’)
Ingredients
- 500 ml beef stock (shop-bought or home-made, avoid stock cubes for this recipe)
- 1 egg
- 1 heaped tbsp finely grated Parmesan cheese
- pinch of salt, pinch of ground nutmeg
Method
- Heat beef stock to boiling point. Break egg into a small bowl, whisk and add Parmesan, salt and nutmeg. Slowly pour egg mixture into boiling beef stock while whisking. Continue for 2 to 3 minutes until egg turns fluffy. Serve immediately.