Passatelli in broth

Passatelli are a typical dish of the Emilia-Romagna cuisine, especially from the areas of Bologna, Ferrara, and Ravenna, and are perfect for warming up during the colder months. Here is the recipe:

Ingredients

• 100 grams of bread crumbs
• 100 grams of grated Parmesan cheese
• 2 whole eggs
• Grated zest of half a lemon (optional)
• Nutmeg to taste
• Salt to taste
• 1.5 liters of meat or chicken broth

Preparation

1. In a bowl, mix the bread crumbs with the Parmesan, add a pinch of nutmeg, and the grated lemon zest. Season with salt.
2. Incorporate the eggs and mix all the ingredients until a homogeneous dough is obtained. If necessary, add more bread crumbs or Parmesan to adjust the consistency; the dough should be rather firm.
3. Bring the broth to a boil in a large pot.
4. Press the mixture through a potato ricer with a special insert for passatelli, directly into the boiling broth. If you do not have a potato ricer, you can also use a food mill with larger holes.
5. Cook the passatelli in the boiling broth for a couple of minutes or until they float to the surface.
6. Serve the passatelli piping hot, directly in their broth.

Trivia

Passatelli is a dish that lends itself to many variations; they can be enriched with grated truffle in the dough, or you can add aromatic herbs to give an extra touch of flavor. Traditionally, passatelli are made with Parmesan cheese, but other variants involve the use of similar cheeses, such as Grana Padano. They are an ideal recipe for recycling stale bread and, according to tradition, were served mainly during the holidays, like Easter Day.