It's cooler now , so Im back to making my stracciatella style soups w filled pasta .
I use various supermarket//TJ's filled pasta . RANA fresh egg pasta is a favorite
I use a boxed chicken stock , no added salt , and a decent wedge of More than Gourmet
demi-gells :
I heat up the stock w the demi then turn the pan off , the demi melts in the bottom and stirs right into the stock
mise :
this time the cheese was Fontina , cut onto chunks. it does not grate well , two eggs
and I now use a lot of spinach , Tj's bagged baby , as long as the spinach has a fresh aroma. 4 day old refrigerator spinach , not a good idea.
the pasta goes in , simmers for 4 minutes , then the eggs , ( if I wait a bit at this point , then stir the eggs
I get larger chunks of eggs. then the spinach , and i mix that in and let it sit for a few moments to
soften and partially cook the spinach . the add a dab sf Tj's Miso ( new to me , and tasty in small amounts )
and EVOO to get this ;
the pale blot in the center is the miso
I sometimes have this w a very thick CSO'd slice of fresh TJ's gets from a cape Cod bakery .
everything readily available , easy to fix up ( I let all the ingredients get to room temp )
and very very tasty . like the fontina in small chunks , it got very soft , but w a bit of chew remaining
