Passatelli in Broth

Recipe type: Italian Food
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

The traditional Italian recipes never cease to amaze the most discerning palates. The recipe for “passatelli” is back in vogue, recently rediscovered by the best Italian and international chefs. In addition to the most well-known for durum wheat pasta or egg Italian, maybe not everyone knows passatelli, made from a delicious mixture typical of the Italian region of Emilia Romagna, based parmesan cheese, eggs and bread crumbs, cooked and eaten in soup, a feature that make this recipe suitable in winter.
  • For the broth:
  • cold water
  • 2 pieces of muscle and beef brisket
  • 2 carrots
  • 1 tomato
  • 1 medium onion
  • celery
  • 1 piece of chicken
  • salt
  • For Passatelli:
  • 50 grams of breadcrumbs
  • 150 gr of parmesan cheese
  • 1 teaspoon flour
  • a bit of grated zest of 1 lemon
  • a bit of grated nutmeg
  • 2 eggs

  1. Broth: Place all the ingredients of the broth in a saucepan in plenty of cold water to cover all ingredients thoroughly. Bring to a boil and cook for 2 hours, 2 hours and a half. Degrease the soup by passing through a sieve with paper towels.
  2. Passatelli: Prepare passatelli mixing 2 eggs with salt, bread crumbs, Parmesan cheese, lemon zest and nutmeg. If the dough is too soft add breadcrumbs.
  3. Put to boil the broth and crush the mixture of passatelli directly in the pot with a potato masher to give them a classic cylindrical shape.
  4. Cook for just 3 minutes and serve hot.
  5. Buon Appetito!


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