Italian Food and a Sicilian Movie

I’ll admit, I didn’t see The Godfather until October 2011 [Sorry, Shaun]. It succeeded in being the only movie over 90 minutes in recent history that I saw outside of theaters and was able to stay awake through. “Watching a movie” in this house is really just code for “Courtney’s going to fall asleep.” Even with guests over, or even if its really, really good, if it’s over 90 minutes, I’m usually out. The Godfather, though – I adored it. It’s awesome. What better time than winter break to watch the sequel?

That night [the first night of holiday-detox-not-eating-out-for-a-while-time], we had a classic Roman soup for dinner: Stracciatella. I didn’t plan it, to be honest, it just worked out.  The name comes from the word “stracciato,” which roughly means “torn apart.” Stracciatella is basically Italian egg-drop soup, and I luckily discovered a lightened-up version in this month’s Vegetarian Times.

soup feature!

Although it usually contains a thick broth from flour and parmesan cheese, this version omitted those ingredients and created a simple, beautiful, healthy dish. I really enjoyed this soup, and appreciated how easy it was. It came together in no time, and it was fun to swirl the eggs around.

wq1““aZ@#ZZAAAAAAA –> Grady, smashing his paw on my computer. He’s pretty mad we won’t play with him. “Bedrest” is not his specialty.

soup, salad, burnt bread.

Served with a quick spinach salad with tomato, red pepper, and nutritional yeast, some toast I burnt, and The Godfather: Part II. Perfect winter break night. Also, that was Robert De Niro? Dang, what a cutie.

And P.S., the Corleone’s are Sicilian, not Italian, big difference.

Stracciatella (Egg Drop Soup alla Romana) (Vegetarian)

From Vegetarian Times‘ January/February 2012 issue, page 28; modified slightly by me.

Prep Time: 15-20 minutes, tops.

Serves: 2-4, depending on whether its an entree or appetizer.


  • 4-cups vegetable broth
  • 1 tbs chopped thyme
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground nutmeg
  • 5 cups spinach, stems removed and sliced thin
  • 4 egg whites, beaten


1. In a soup-sized pot, bring the broth and spices to a simmer. Then, add the spinach and cook for just a few minutes until tender (2-3, tops).

2. Slowly pour the eggs into the soup, stirring with a fork to separate them into strands. Simmer briefly, season with salt and pepper, and serve. Don’t let the eggs boil!



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Categories: Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: Tumblr:


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