Thread: Italy In A Dish
View Single Post
Old 01-12-2016, 02:45 AM   #502
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

PASSATELLI IN BRODO [EMILIA ROMAGNA]

A simple and fast recipe I prepared for the day after Christmas' dinner.

INGREDIENTS
Grated Parmigiano: 1 cup
Grated bread crumbs: 1 cup
Eggs: 3
Salt
Nutmeg (powder)
Chicken broth: 1 liter

PREPARATION:
- Break the eggs and whip them with a pinch of salt;
- Mix the Parmigiano and the bread crumbs in a bowl, then add the scrambled eggs, and adjust with salt and nutmeg;
- Mix the ingredients, and obtain a ball of dough, then cover it with plastic paper and let it rest in the fridge for 30 minutes;
- Take the broth to boiling point;
- Use a potato masher (or a meat grinder, if you want: the dough will be pretty hard) to squeeze the dough in small cylinders, 2 or 3 inches long;
- Boil the passatelli unti they start to float;
- Serve the passatelli with the il broth, with some more parmigiano aside.

ENJOY.
__________________
"A troop of horse, the serried ranks of marchers,
A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
Sappho, VI century BC
[SIGPIC][/SIGPIC]
Jigen is offline   Reply With Quote