As you know, I like to experiment with you some typical recipes of our Italy, to rediscover their characteristic flavors. For this reason, today, we will pamper ourselves with a typical first course of Romagna: passatelli in broth. These are small but squat short and rough spaghetti prepared with eggs, parmesan, breadcrumbs, nutmeg and lemon zest. The pasta obtained will then be pressed with a special tool and dipped in a good meat broth. Even if the original recipe calls for the use of the specific “iron for passatelli”, we will use a potato masher with large holes to facilitate the operation.
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Identity Card of the Recipe
- 246 KCal Calories per serving
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Ingrediants
For the dough
- 120 g (2 medium) of eggs
- 75 g of Parmesan
- 80-85 g of breadcrumbs
- grated rind of untreated lemon
- q.s. of salt
- q.s. of pepper
- Q.b. of nutmeg
- 750 ml of meat broth
For the cooking
- 750 ml vegetable broth or meat broth
Materials Needed
- Potato masher with large holes (essential)
- Lemon zest grater
- Nutmeg grater
- 1 mixing bowl
- 1 wooden spoon
- 1 saucepan for the broth
Preparation
Before starting
For the passatelli, we have prepared a meat broth by boiling abundant water with beef, chicken, carrots, celery, salt and homemade cube for a long time.- In a bowl, combine the eggs and mix with the grated Parmesan. Season with salt and pepper, add the grated lemon zest and nutmeg.
- Then add as much breadcrumbs as needed until you get a solid and compact ball. If the dough is too hard, add a drop of milk or a little broth. Conversely, if the mixture is mushy, add a little breadcrumbs.
Did you know that
With the same ingredients, the dough will not always be the same: the consistency in fact depends on the size of the eggs, the grain of the grated bread and that of the parmesan cheese.
If the dough is too hard, it is recommended not to let it rest in the refrigerator.- Gather the ball of dough in the potato masher with large holes, then proceed by pressing the passatelli directly into the hot broth and, with the help of a knife, cut the pasta that comes out into many small large and rough spaghetti with an approximate length of about 4- 5 cm. Let it boil gently for 2 minutes: the passatelli are immediately ready.
- Serve piping hot.
Alice's comment - PersonalCooker
Passatelli in broth are a must of Emilian cuisine. Those who do not particularly like soups and consommés can savor the dry passatelli, therefore drained from the broth well and sprinkled with a handful of grated Parmesan cheese.Nutritional values and Health Comment on the recipe
Passatelli in Romagna-style broth do not undergo changes in their weight with cooking, therefore, the translation into nutrients proposed here on the side is sufficiently precise; the only aspect to consider is that, being served “in broth”, a portion of passatelli NEVER exceeds 70-80g, therefore the energy supplied rarely exceeds 200kcal. It is a MORE "protein and lipid" first course than simple dry pasta or risotto and, as it contains whole eggs, it offers a rather high cholesterol supply.
Attention! As you can imagine, the cube broth for passatelli is almost totally calorie-free, while the NON-DEGREASED meat broth collected near the surface COULD contain a good amount of triglycerides and cholesterol.
