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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Molise (widespread)
II
Description
The Easter soup of Molise: a clear lamb or chicken broth enriched at the last moment by a stracciatella-like mixture of whole eggs beaten with grated aged Pecorino Molisano, fresh mint, and black pepper, poured in a thread into the simmering broth while stirring. The eggs cook in thin, irregular wisps — neither fully scrambled nor a clear broth. It is the Molisano equivalent of the Roman stracciatella or Greek avgolemono — but without lemon, richer with the sheep's milk pecorino, and perfumed with fresh mint.
III
The Thread
—Egg beaten with Parmigiano poured into hot broth — the Lazio version without mint and with a finer wisp Roman
—Eggs beaten with lemon juice and poured into hot chicken broth to create a creamy enriched soup — the Greek parallel Greek
—Beaten egg poured in a thread into hot broth while stirring — the East Asian version of the exact same technique Chinese
IV
Flavour Context
Silky lamb broth with wisps of pecorino-enriched egg and the perfume of fresh mint — the Easter soup of a forgotten region, simple and extraordinary in equal measure
Pillars V — VII
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