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Anchovies in garlic and vinegar gleam, his signature artichoke leaves crackle, and you almost giggle hearing the sighs of satisfaction each time someone takes a spoonful of his dense egg-and-spinach-laden stracciatella .
This light, satisfying, broth-based soup, known in Italy as stracciatella , pairs eggs with another springtime favorite, fresh shelled peas.
The stracciatella Romana, a chicken broth with eggs, spinach and cheese, was less pleasing.
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