Passatelli in broth: Emilian tradition
Passatelli in broth with Genuine meat
Passatelli in beef broth is a typical dish of Emilian cuisine, a poor dish, born out of necessity, but which over time has been modernised, adding more noble ingredients and cuts of meat for the broth but has not lost its family tradition . A dish of necessity - at the time - which today however is transformed, becoming gourmet and also recovery thanks to its few simple ingredients: 100% Italian homemade meat broth, stale bread, eggs and hard cheese (ideal Parmesan Cheese ).
A regional winter dish and one of the best known soups in Italy, because it is very easy to prepare and very fun even for those who are new to fresh pasta. If you don't have the real original tool "the passatelli iron" at your disposal, just get a potato masher with large holes and you're done. The secret lies in preparing a good meat broth ( discover the recipe ) made with Italian meat that can be easily purchased in our online butcher's shop. But let's move on to making the recipe step by step.
Ingredients passatelli in broth for 4 people
- 1 liter of meat broth (with the Bollito Box you will have all the ingredients)
- 80 g of Parmigiano Reggiano
- 80 g of fine breadcrumbs (or stale bread)
- 2 medium eggs
- nutmeg to taste
- Salt and Pepper To Taste
Passatelli in broth procedure
Place the eggs (at room temperature) in a large glass bowl with the breadcrumbs, grated Parmigiano Reggiano, ground nutmeg, salt and a pinch of pepper. Let's start mixing the mixture well with our hands, if it is too thick add another egg.
Cover and let the dough rest for 10 minutes. Once the minutes have passed, take a small portion at a time and insert it into the potato masher with large holes. We should have made passatelli of about 4-5 cm in length which we will place on a cutting board with a cloth.
Now bring the broth to the boil, set some aside for serving and pour the remainder into the passatelli. When they start to surface (after about 3-4 minutes), collect them with a slotted spoon and place them in the serving dish which will have already been filled with the broth. Sprinkle with a generous dose of grated Parmigiano Reggiano and serve hot with a parsley leaf.
