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YummlyPassatelli In Brodo With Eggs, Flour, Parmesan Cheese, Breadcrumbs, Nutmeg, Salt, Meat StockFood52A classic dish from Emilia-Romagna, passatelli in brodo does much what chicken noodle soup does – it's warming, simple and comforting. It's a dish that usually makes an appearance on the Christmas or Easter table and often inspires nostalgia in many Italians from this region as well as around Le Marche, Umbria and Rome. The typical recipe that most use today doesn't stray very far from that of the great-grandfather of Italian cooking, Pellegrino Artusi. A native of Emilia-Romanga himself, Artusi in fact includes two variations for “minestra di passatelli” plus a version of passatelli made with semolina in his 1891 cookbook, Science in the Kitchen and the Art of Eating Well. It's a rustic and thrifty dough made with the crumbs of stale bread, eggs, grated Parmesan, bone marrow (it helps make the passatelli tender) and a hint of either freshly grated nutmeg or lemon zest, or both. The dough is then pushed through a passatelli iron (the word “passatelli” comes from the word meaning “to pass through”) or, these days, a potato ricer with large holes, creating short, fat, rough spaghetti-like pasta, about 11/2 inches long and 1/4 inch in diameter. They're cooked in homemade chicken broth and served with a sprinkling of Parmesan cheese. It's simple and literally takes about 15 minutes to prepare. The following recipe is basically Artusi's first version, with butter replacing the bone marrow. If using the bone marrow, there's no need to melt it first, Artusi himself advises simply squashing and chopping with a knife into a paste before incorporating into the dough.Food52A classic dish from Emilia-Romagna, passatelli in brodo does much what chicken noodle soup does – it's warming, simple and comforting. It's a dish that usually makes an appearance on the Christmas or Easter table and often inspires nostalgia in many Italians from this region as well as around Le Marche, Umbria and Rome. The typical recipe that most use today doesn't stray very far from that of the great-grandfather of Italian cooking, Pellegrino Artusi. A native of Emilia-Romanga himself, Artusi in fact includes two variations for “minestra di passatelli” plus a version of passatelli made with semolina in his 1891 cookbook, Science in the Kitchen and the Art of Eating Well. It's a rustic and thrifty dough made with the crumbs of stale bread, eggs, grated Parmesan, bone marrow (it helps make the passatelli tender) and a hint of either freshly grated nutmeg or lemon zest, or both. The dough is then pushed through a passatelli iron (the word “passatelli” comes from the word meaning “to pass through”) or, these days, a potato ricer with large holes, creating short, fat, rough spaghetti-like pasta, about 11/2 inches long and 1/4 inch in diameter. They're cooked in homemade chicken broth and served with a sprinkling of Parmesan cheese. It's simple and literally takes about 15 minutes to prepare. The following recipe is basically Artusi's first version, with butter replacing the bone marrow. If using the bone marrow, there's no need to melt it first, Artusi himself advises simply squashing and chopping with a knife into a paste before incorporating into the dough.YummlyPassatelli In Brodo With Chicken Drumsticks, Carrot, White Onion, Rib Of Celery, Bay Leaf, Thyme, Flat Leaf Parsley, Whole Black Peppercorns, Kosher Salt, Bread Crumbs, Parmigiano-reggiano, Flour, Grated Nutmeg, Grated Lemon Zest, Kosher Salt, Cracked Black Pepper, Large EggsYummlyPassatelli En Brodo With Rotisserie Chicken, Carrots, Celery, Parmigiano, Yellow Onions, Garlic, Shallot, Parsley, Scallions, Sage, Sage, Rosemary, Rosemary, Thyme, Bread Crumbs, Grated Parmigiano Reggiano Cheese, 00 Flour, Kosher Salt, Freshly Grated Nutmeg, Large EggsYummlyPassatelli Dei Nonni (bread And Parmesan Cheese Soup) With Parmesan Cheese, Breadcrumbs, Eggs, Nutmeg, Lemon, BrothYummlyPassatelli Dei Nonni (bread And Parmesan Cheese Soup) With Parmesan Cheese, Breadcrumbs, Eggs, Nutmeg, Lemon Zest, BrothYummlyPassatelli In Brodo (passatelli In Broth) With Bread Crumbs, Parmigiano Reggiano, Ground Nutmeg, Eggs, SaltFood.comTry this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!
