Italian
Quadrucci in Brodo Soup
by Bruno Barbieri Chef · 513K subscribers on YouTube
A comforting winter soup made with homemade quadrucci pasta, a delicate egg drop (stracciatella) enriched with Parmigiano Reggiano and nutmeg, served with rosemary-butter croutons. Perfect for cold days.
- Difficulty
- easy
Ingredients
12 items- BrothUse vegetable, chicken, or beef broth as preferred
- Quadrucci2 handfuls, fresh or dried homemade quadrucci pasta
- Parmigiano Reggiano18 months aged, grated; use for the stracciatella and garnish
- 2 pcsEggsFor the stracciatella
- SaltA pinch
- NutmegA grating
- WaterA splash for the stracciatella
- BreadStale bread for croutons
- ButterFor toasting the croutons
- RosemaryA sprig for flavoring the butter
- Marjoram(optional) — Fresh leaves for garnish
- Extra Virgin Olive Oil(optional) — A drizzle to finish
Method
- Prepare a broth (vegetable, chicken, or beef) and keep it simmering.
- Grate Parmigiano Reggiano (18 months aged) into a bowl.
- In another bowl, prepare the stracciatella: beat 2 eggs with a pinch of salt, a grating of nutmeg, a tablespoon of the grated Parmigiano, and a splash of water. Whisk until well combined.
- Make the croutons: cut stale bread into small cubes. Melt butter in a pan with a sprig of rosemary, then add the bread cubes and toast until golden and crisp.
- Bring the broth to a boil, add the quadrucci pasta, and cook for a few minutes until al dente.
- Lower the heat, then slowly pour the egg mixture into the hot broth while gently stirring to create the stracciatella (egg ribbons).
- Serve the soup in bowls, top with the croutons, a few fresh marjoram leaves, and a drizzle of extra virgin olive oil.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
