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Passatelli in broth

ingredients

servings

4

Breadcrumbs

130 oz

Grated Grana Padano

130 oz

Eggs

3 unit

Butter

1 knob

Lemons

1 half

Chicken broth

1 fl oz

Nutmeg

to taste

Salt

to taste

Pepper

to taste

soups from Italy

Passatelli in broth

Passatelli in broth

with meat with gluten with eggs with lactose high in calcium high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Passatelli in broth

Simple and tasty; excellent comfort food in winter.

Passatelli in broth step 1

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

Passatelli in broth step 2

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.

Passatelli in broth step 3

step 3

Wrap it in the foil and put it in the fridge for half an hour.

Passatelli in broth step 4

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.

Passatelli in broth step 5

step 5

Cut them with a 4-5 cm long knife and spread them on floured baking paper.

Passatelli in broth step 6

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.

Passatelli in broth step 7

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.

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