Passatelli in Beef Broth

 Passatelli in Beef Broth, a specialty from the region of Emilia-Romagna.


Passatelli in Beef Broth

Ingredients

For 4 Person(s)

For the Passatelli:

  • 1/4 pound grated Parmigiano cheese
  • 1/4 pound plain bread crumbs
  • 1 lemon, zest only
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 3 large eggs
 
Advertisement
 

Directions

  1. In a large bowl mix the grated Parmigiano and the bread crumbs.
  2. Add the lemon zest, the nutmeg and the salt and mix very well.
  3. Beat the eggs and add them to the bowl. With your hands mix everything well until you have a dough with a firm consistency.
  4. If the mix is too soft, add a bit of bread crumbs. Too hard, add a bit of milk.
  5. Wrap the ball in plastic paper and let it rest for 2-3 hours at room temperature.
  6. Unwrap the ball, take a piece and put it in a potato ricer with large round holes.
  7. Extrude the mix in strings of 1 1/2 inch long.
  8. Meantime you have prepared a beef broth.
  9. Dump the Passatelli in the boiling broth ans once they rise to the surface (1-2 mins) they are done.
  10. Serve with a sprinkle of Parmigiano and fresh black pepper.
  11. PS:  Passatelli can be served with any broth that you prefer or even with a tomato sauce or pesto sauce!
Advertisement

The Cooking with Nonna Cookbook

Put one under every Christmas Tree!

Get Your Copy!!!

Recipe Notes

Be the first to post a review

You must be logged in to review


Top