Stracciatella alla Romana

*Or: “Things to do in New York City when the OSU-Michigan game is over”

So I got a bunch of rainbow Swiss chard this week, so-named because of the multi-colored stalks.

Very pretty.

Very pretty.

Swiss chard reminds me of kale in that it has huge leaves with lots of kinks and ruffles, so there is a lot of surface area and a little goes a long way. That’s really where the similarity ends though: Swiss chard is mild enough that you can eat it raw, and tender enough that you hardly need to cook it to include it in recipes, whereas kale, lovely green that it is, can be tough and bitter if not prepared properly. These are learnings gained from working chard into three different meals this week. A little really does go a long way.

So as I said, three meals. First up: Stracciatella! As you may know, stracciatella is a flavor of Italian gelato in which layers of shaved chocolate are folded into vanilla gelato.

Stracciatella gelato

Stracciatella gelato

That’s not what we’re making. We are making Stracciatella alla Romana, which is essentially an Italian egg drop soup. Now, at this point you may be asking, “Jackie, what does gelato have in common with soup? Are the pages of your cookbook stuck together again?” Valid questions. Stay with me. It turns out “straccia” just means “shred”. In the case of the gelato, we are talking about shreds of chocolate. In the case of the soup, we are talking about shreds of egg. Continue reading

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