Passatelli in brodo

Passatelli in broth

Passatelli in broth

A traditional dish from Romagna, passatelli are long in shape, made of large and rough dough, prepared with grated bread, parmesan cheese, eggs and a pinch of flavorings (nutmeg and/or lemon zest).
From the mixture thus obtained, with the appropriate aluminum press , large "vermicelli" are obtained which are then cooked in capon or chicken broth. Other variations include the use of fish stock.
There are various different tools for making passatelli: from the traditional "iron", to the brass or aluminum press, to the passatelli press (a potato masher with larger holes), at Antica Aguzzeria del Cavallo you will find the tool best suited to your needs .

Approximately 1 and 1/2 liters of mixed meat broth
100 g of very fine breadcrumbs
100 g of grated parmesan
1 egg
1 egg yolk
grated lemon peel

In a bowl, beat the eggs with a pinch of nutmeg, grated lemon peel (if you like) and salt, then add the breadcrumbs and parmesan. Mix the ingredients well and keep the mixture aside. Bring the broth to the boil in a pan and drop the mixture into it using the appropriate tool, removing, with the help of a small knife, the small cylinders that protrude from the holes, until the mixture is used up. Cook them for 2-3 minutes. Transfer everything into a bowl and serve immediately with grated Parmesan on the side.

Enjoy your meal!

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