Directly from the Romagna tradition, the recipe for passatelli in broth offers an easy and very tasty first course, prepared with genuine ingredients such as breadcrumbs and eggs. Find out how to prepare passatelli at home is really very simple!
A recipe suitable for a tasty and substantial family lunch, ideal for warming up with a good first course in broth.
1 1/2 liter of meat broth
100 g of fine breadcrumbs
100 g of grated Parmigiano Reggiano DOP parmesan
2 eggs (about 100 g)
grated lemon peel
In a bowl, collect the breadcrumbs and the grated Parmesan cheese. In a second bowl, beat the eggs with salt, pepper, lemon zest and nutmeg to taste. Start mixing with a fork.
Knead by hand until you get a smooth and soft ball. If it is too hard, dilute with a little broth, if it is too tender, add more breadcrumbs and Parmesan. Wrap everything in cling film and let it rest at room temperature for 2 hours.
Divide the dough in half and pass each of them, one at a time and with a certain force, through a potato masher with large holes. You will need to obtain passatelli of about 4 cm.
Collect them on a plate or mash them directly on the saucepan with the boiling broth. The passatelli in broth are ready after a couple of minutes when they come to the surface. Serve immediately hot with plenty of Parmigiano Reggiano.
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Enjoy your meal!