Passatelli in Brodo - Italian Recipe

Passatelli in Brodo

🌍 Italian, Emilia-Romagna Difficulty: ●●●○○

Pasta made from breadcrumbs, Parmesan, eggs, and lemon zest, pressed through a sieve into hot broth. The dough must be stiff enough to hold its shape through the ricer. The broth is everything — use a long-simmered capon or beef broth with real body.

Ingredients

• 200g breadcrumbs
• 200g Parmesan, grated
• 3 eggs
• Nutmeg, lemon zest
• 1.5L good beef broth

Method

1. Mixing — Mix breadcrumbs, Parmesan, eggs, nutmeg, lemon zest to stiff paste.
2. Pressing — Press through potato ricer with large holes into simmering broth.
3. Cooking — Cook 2 min; serve in broth with more Parmesan.

Tags: breadcrumbs, parmesan, eggs, nutmeg, good beef broth · Source: Brittani's Almanac