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Passatelli in broth
150 g of grated bread
150 g of Parmigiano Reggiano
3 whole eggs
1 tablespoon of melted butter
1 liter of meat broth
1 pinch of nutmeg
¼ of lemon peel

40 minutes

  • Put the grated bread in a large bowl with the Parmesan and melted butter
  • Mix them and add the lemon zest, eggs and nutmeg to the mixture
  • Work vigorously with your hands until you get a pretty firm mixture
  • Put your dough in the fridge for about half an hour
Passatelli in broth
  • Meanwhile, heat the broth you can make of both vegetables and meat
  • Divide the mixture and put it in a potato masher
  • As soon as the broth is boiling, press the potato squash to form small cylinders
  • At about 4 cm, cut them with the knife by placing them directly in the broth pot
  • After about two minutes they will be ready.
  • Serve with a good dusting of parmesan.
Passatelli in broth

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