Nettles Omelette
soups from Italy
Passatelli in broth
Passatelli in broth
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Simple and tasty; excellent comfort food in winter.
preparation
step 1
Mix the grated bread with Parmigiano Reggiano in a bowl and then add the softened butter to cream and the zest of half a lemon
step 2
Beat the eggs in a bowl with salt, pepper and grated nutmeg. Flush it into the bread mixture, stirring. Then work the dough with your hands on the pastry board: it must be a rather hard mixture.
step 3
Wrap it in the foil and put it in the fridge for half an hour.
step 4
Prepare the passatelli. Divide the bread and cheese mixture into 3-4 pieces. Put them, 1 at a time, in the potato masher and press firmly, until many cylinders come out.
step 5
Cut them with a 4-5 cm long knife and spread them on floured baking paper.
step 6
Bring the meat broth to a boil in a saucepan. As soon as the broth boils add the passatelli, mix gently and cook for about 2 minutes.
step 7
When the passatelli emerge on the surface drain with a slotted spoon and distribute them in the soup plates. Pour into each a ladle of broth. If you like it, serve with other Parmesan cheese.