Stracciatella with Parmigiano Reggiano & Truffle Oil Camembert Grilled Cheese with Bourbon carma

One of my ultimate favorite Italian comfort food is a really good bowl of Stracciatella (egg soup)! O My how delicious it is! Pair it with a fancy cheese grilled cheese - your Tuesday just got pretty amazing!

Here is how to make one of my favorite dishes.

Stracciatella with Parmigiano Reggiano (Makes 4 servings)

What you’ll need:

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6 cups of Chicken stock ( you can simply make your own using your favorite chicken dried stock)

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1 cup of sliced spinache

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1 tbsp of olive oil

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2 large eggs

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1 tbsp of fennel seeds

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2 tbsp of dried parsley

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1 cup of your favorite pastina (soup pasta)

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2 tbsp of Italian breadcrumbs

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4 tbsp of largely grated Parmigiano Reggiano 

What you’ll do:

Prepare your chicken stock. On the side, toast your fennel seeds lightly on a skillet. Add fennel to stock and add parsley. Boil on low for 10 mins to combine flavours. 

Drizzle broth with olive oil and add spinach, sprinkle with salt to taste(this may vary depending on the saltiness of your broth), cook for 15-20mins. Add your pastina, and cook 1 min less than the package recommends. 

Crack whole eggs directly into the soup, without breaking the yolk. Wait 10 secs, take a fork, and start pulling apart the eggs in the broth slowly, you will start getting cooked strands of egg, that’s where « Stracciatella » comes from. I prefer my strands kinda chunkier with some

bits of yolk and egg whites, that’s why I don’t scramble the eggs before dropping them in the soup, which is the traditional way.

Once the eggs is cooked, plate, and add 1/2 tbsp of breadcrumbs and 1 tbsp of Parmigiano Reggiano per serving!

Enjoy paired with a yummy grilled cheese!

Truffle oil Camembert Grilled Cheese with bourbon carmalized onions & crimini mushrooms

Grilled cheese is yummy.... but grilled cheese with some fancy French cheese & truffle oil, now that’s delishhhh! Here is one of my favorite grilled cheese pairings!

What you’ll need:

• Country style sliced bread

• 1 medium sweet onion per person

• 3 crimini mushrooms per person

• 5 thin slices of your favorite Camembert cheese per person

• 1 tbsp of Bourbon per person

• 1 tsp of sugar per person

• 1 tsp of butter per person

• Truffle oil

• Extra Virgin Olive Oil

What you’ll do:

In a cast iron skillet, on medium, combine onions, mushrooms and butter. Cook down until the onions and mushrooms start sweating. Add the sugar, cook for another minute, now add the bourbon, and cook down until onions and mushrooms have carmalized and all the bourbon has dissolved. Remove onions and mushrooms from the skillet. 

Turn down skillet Low-Medium, Drizzle olive oil and truffle oil on one side of your sliced bread, place oiled side on hot skillet. On top of non oiled side, add a layer of Camembert, add the carmalized onions and mushrooms, and add another slice of bread, Drizzle with olive oil and truffle oil. Turn over to cook the other dude of the grilled cheese. When Camembert has melted, your reread to eat! 

** Tip: add your favorite parsley pesto or olive pesto to add an other layer of a more vinegary flavour! ** 

Keep a lookout for my Brie and Fig Grilled Cheese recipe!!