Passatelli in broth
Passatelli in broth is a very simple, but very tasty, dish typical of Emilia Romagna. Prepared with healthy and genuine ingredients, they are ideal for the whole family. The origins of passatelli in broth lie in Emilia Romagna, the cradle of good food and handmade preparations, such as fresh egg pasta. It is a first course of medieval origins, as can also be read in the information reported by the "Italian Academy of Cuisine", which preserves the deposited recipe. If the proportions for this recipe (eggs, Parmesan and breadcrumbs) remain almost unchanged between the various areas of Emilia, Romagna and Marche, there are different nuances: those who use a pinch of flour to adjust the dough as I did, those who flavor only with lemon zest, those who only with a sprinkling of nutmeg or both. I am sure that you will have historical and familiar recipes of passatelli to make in broth, with the special tool with which mothers and grandmothers have taught how to crush, drag and arm themselves with good pace and patience!
INGREDIENTS
Eggs (about 3) 170 gBreadcrumbs 140 gParmigiano Reggiano (to be grated) 100 gLemon zest ½Nutmeg to tasteFine salt to tasteMeat broth 1 lflour 10 g
PREPARATION
To prepare passatelli, start by preparing a good meat broth. While it is cooking, dedicate yourself to the passatelli dough: grate the lemon zest, being careful not to take even the most bitter white part. Beat the eggs for a few moments in a bowl with a pinch of salt. In a larger bowl, mix breadcrumbs (preferably grated from dry bread) and grated Parmigiano Reggiano. Pour in the flour and flavour with lemon zest and grated nutmeg. Add the eggs. Mix the ingredients with the help of a spatula at the beginning, then continue by hand. You will have to work for a long time to obtain a consistent and elastic dough. You can work it right away or let it rest for at least 15-30 minutes, up to two hours wrapped in plastic wrap. Place one piece of dough at a time in a potato masher with holes at least 5 mm wide and mash it directly in the broth brought to a boil (it must not boil vehemently). Use the blade of a knife to cut the passatelli to a length of about 5-6 cm. Cook the passatelli for a very short time, as soon as they come to the surface, drain them directly into individual plates or into a tureen. Serve the passatelli piping hot, if you prefer, seasoning with a little grated Parmigiano Reggiano and freshly ground black pepper!
PRESERVATIONYou can keep the passatelli dough for a maximum of one day, keeping it in the refrigerator tightly sealed with plastic wrap. You can also store them cooked, however, they will lose their consistency.
ADVICEThe flour in the dough is optional, you may or may not use it or use it to adjust the dough if necessary.
CURIOSITYPassatelli belong to the Emilia-Romagna tradition, however they are widely spread in other areas of Italy. For example, in the Marche region where the so-called passatelli di carne are prepared, the meat used for the broth is used in the dough. In Lazio, and more precisely in Rome, passatelli cooked in broth are considered as a festive dish. The traditional tool for making passatelli does not have a specific name other than "ferro per i passatelli", in dialect fèr for pasatèi. The dough exit holes have a width that varies, one from the other, from 4 to 5 mm, thus guaranteeing always different shapes to the passatelli.
Passatelli in broth is a very simple, but very tasty, dish typical of Emilia Romagna. Prepared with healthy and genuine ingredients, they are ideal for the whole family. The origins of passatelli in broth lie in Emilia Romagna, the cradle of good food and handmade preparations, such as fresh egg pasta. It is a first course of medieval origins, as can also be read in the information reported by the "Italian Academy of Cuisine", which preserves the deposited recipe. If the proportions for this recipe (eggs, Parmesan and breadcrumbs) remain almost unchanged between the various areas of Emilia, Romagna and Marche, there are different nuances: those who use a pinch of flour to adjust the dough as I did, those who flavor only with lemon zest, those who only with a sprinkling of nutmeg or both. I am sure that you will have historical and familiar recipes of passatelli to make in broth, with the special tool with which mothers and grandmothers have taught how to crush, drag and arm themselves with good pace and patience!
INGREDIENTS
Eggs (about 3) 170 g
Breadcrumbs 140 g
Parmigiano Reggiano (to be grated) 100 g
Lemon zest ½
Nutmeg to taste
Fine salt to taste
Meat broth 1 l
flour 10 g
PREPARATION
To prepare passatelli, start by preparing a good meat broth. While it is cooking, dedicate yourself to the passatelli dough: grate the lemon zest, being careful not to take even the most bitter white part. Beat the eggs for a few moments in a bowl with a pinch of salt. In a larger bowl, mix breadcrumbs (preferably grated from dry bread) and grated Parmigiano Reggiano. Pour in the flour and flavour with lemon zest and grated nutmeg. Add the eggs. Mix the ingredients with the help of a spatula at the beginning, then continue by hand. You will have to work for a long time to obtain a consistent and elastic dough. You can work it right away or let it rest for at least 15-30 minutes, up to two hours wrapped in plastic wrap. Place one piece of dough at a time in a potato masher with holes at least 5 mm wide and mash it directly in the broth brought to a boil (it must not boil vehemently). Use the blade of a knife to cut the passatelli to a length of about 5-6 cm. Cook the passatelli for a very short time, as soon as they come to the surface, drain them directly into individual plates or into a tureen. Serve the passatelli piping hot, if you prefer, seasoning with a little grated Parmigiano Reggiano and freshly ground black pepper!
PRESERVATION
You can keep the passatelli dough for a maximum of one day, keeping it in the refrigerator tightly sealed with plastic wrap. You can also store them cooked, however, they will lose their consistency.
ADVICE
The flour in the dough is optional, you may or may not use it or use it to adjust the dough if necessary.
CURIOSITY
Passatelli belong to the Emilia-Romagna tradition, however they are widely spread in other areas of Italy. For example, in the Marche region where the so-called passatelli di carne are prepared, the meat used for the broth is used in the dough. In Lazio, and more precisely in Rome, passatelli cooked in broth are considered as a festive dish. The traditional tool for making passatelli does not have a specific name other than "ferro per i passatelli", in dialect fèr for pasatèi. The dough exit holes have a width that varies, one from the other, from 4 to 5 mm, thus guaranteeing always different shapes to the passatelli.
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