Passatelli are a typical dish from my beloved Romagna, and surely the best way to eat them is to serve the passatelli in broth, although I have often seen them served dry with shrimp, with arugula and cherry tomatoes, with mushrooms and much more.
The broth is one of the most important bases in cooking and it is important to prepare it at its best. The recommended cuts of meat are beef brisket, chicken, an onion (sometimes studded with cloves), a stalk of celery, a carrot, and some black peppercorns.
If you want to prepare a fantastic broth, you need to put all the ingredients in cold water while if you want juicy and delicious meat, you need to put it in boiling water so it seals immediately and all the juices remain inside, making a boiled meat to die for! For the passatelli the original recipe calls for the same weight of grated Parmigiano Reggiano and breadcrumbs, or at least the differences should be decidedly minimal! In addition to the basic dough add a pinch of nutmeg and some also add a little lemon zest (I don’t) and it is a really very tasty preparation. According to Artusi they derive their name from the fact that “….they take shape by being forced through the holes of a specially prepared iron…” and they must maintain their shape and that slight graininess during cooking without dissolving in the broth otherwise…. but follow me as we cook the true original recipe of passatelli in broth!
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The kitchen of ASI
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 Eggs (medium)
- 5.3 oz Parmigiano Reggiano (grated)
- 5.3 oz breadcrumbs (from common bread)
- to taste nutmeg
- 1 pinch Lemon zest (optional)
- 1 quart meat broth
- 1 pinch salt
Preparation
Mix the breadcrumbs with the grated Parmigiano Reggiano on the pastry board.
Add the eggs and knead the mixture, also adding the grated nutmeg and the grated lemon zest if you like.
Let the dough rest for about 20 minutes.
Put the pot with the meat broth (recipe in this article) on the stove and when it starts to boil pass the dough through the appropriate iron*
(if you don’t have it, use a potato masher) and drop the passatelli in the boiling broth.
A few seconds of cooking and they are ready, but after turning off the heat, leave them for a few minutes to fully capture the goodness of the meat broth.
Pour them into the soup bowl and serve the passatelli in broth at the table! Enjoy your meal with the true original recipe of passatelli in broth, a delicious Romagna dish!
Annalisa
Advice and notes
I really love regional recipes because they pass on family culture, and even with a thousand variations, they are all tasty and delicious. In this collection you will find many delicious preparations for exquisite menus!
I really love regional recipes because they pass on family culture, and even with a thousand variations, they are all tasty and delicious. In this collection you will find many delicious preparations for exquisite menus!
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