Last Saturday, Cheffy had a great time participating in Whole Foods’ annual event, “The Crack Heard ‘Round the World.”
From the Whole Foods Fremont Blog:
Every year, all Whole Foods Market Stores around the world (we have stores in the UK and Canada y’know) crack a wheel of parm at the exact same time to keep our Guinness Record of most wheels of Parmesan simultaneously cracked. This is how cheese heads have fun.
Indeed, we picked out an array of fabulous ingredients, including organic vegetables and chicken bones for stock, and almost a pound of Parmigiano Reggiano to prepare for Cheffy’s featured Stracciatella recipe. Lucky fans sampled his beautiful soup, and watched as Whole Foods Blog winner Lance Michael and Cheese Monger Josh crack open a 98lb wheel of cheese!
In case you missed it, Cheffy’s recipe is below. Stracciatella makes an amazing soup base, to which you can easily add chicken, shrimp and other veggies.
1 gal chicken stock*
8 large eggs
1 c fresh grated Parmesan cheese
1 c Italian parsley (chopped)
Bring chicken stock to a boil, turn down to simmer.
Crack eggs into a bowl and whisk together.
Pour eggs into stock, whisking thoroughly.Whisk the grated Parmesan into the soup.
Watch for any clumps and remove. Add the parsley last to preserve the bright color.