Time: 4 ore più tempo di riposo
Difficulty: Media

Ingredients for 4 people:
300 g Porcini mushrooms and potatoes Gluten-free pasta of Venice - 1 carrot
2 celery stalks
1 small bunch of parsley
1 medium-sized white onion - 800 g of chicken thighs - 3 l of water - 10 g of coarse salt (1 teaspoon is 10 grams) - 3 eggs - 30 g parmesan reggiano
100 g speck

Procedure:
Wash the carrots and cut the ends, Wash the celery stalks and cut into 2-3 parts, Wash the sprigs of parsley.
Peel the onions, and cut the ends with a knife.
Rinse the meat under running water, taking care to remove any bone chips and dab it with kitchen paper.
Put all the ingredients in the pot, add the water and salt.
Bring the saucepan over the flame to high heat , covered, until the water boils. Lower to a minimum and allow to simmer slowly for 3 hours half-covered.
During cooking, from time to time, check the pot, froth and mix. To froth, use a narrow-meshed ramina and remove the fat and meat residues that surface.
After three hours, turn off the heat, drain the meat and vegetables, strain the broth with a fine mesh strainer. br>Heat a non-stick frying pan over a high flame,cut the speck into very thin strips and pour it to toast for a few minutes in the pan, taking care to mix it with a spoon so as not to burn it, after a few minutes it will become crunchy and put it aside. beat the fork with a cheese, until creamy. Bring the gluten-free broth to cook for about 4 minutes, after cooking time, drain them in individual dishes with a skimmer; at this point pour the eggs into the broth and continue stirring with a whisk, turning off the heat.
Pour the stracciatella over the squares and complete the dish with the crispy speck in the center.

Recipe by Chef Marco Scaglione
Photo Francesco Bolognini