Molise (widespread)
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.
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
{"Broth very well seasoned and hot (not boiling) — the egg must cook immediately on contact","Eggs beaten with finely grated Pecorino Molisano (not Parmigiano) and shredded fresh mint","Pour in a fine thread while stirring gently — creates wisps, not lumps","Serve immediately — the egg wisps toughen within minutes if left in the hot broth","The lamb broth is traditional for Easter (lamb slaughter season); chicken broth is acceptable"}
{"A grating of pecorino directly into each bowl at the table amplifies the sheep's milk character","The fresh mint is essential — it provides the defining flavour signal that distinguishes it from the Roman version","Sliced stale bread placed in the bowl before the soup is poured — the Molisano rustic tradition"}
{"Broth at a boil when egg is added — the egg coagulates in large lumps rather than wisps","Stirring too vigorously — the wisps break into tiny fragments (stracciatella is wispier in Molise than Rome)","Adding egg mixture all at once — it coagulates in a mass"}
Cucina Molisana — Tradizioni di Campobasso