Passatelli in Brodo (Passatelli in brodo)
Overview
Passatelli in brodo is a simple, comforting soup from Romagna and the Marche in central Italy. A dough is made from dry breadcrumbs, grated Parmigiano Reggiano and eggs, flavoured with nutmeg and lemon zest. It is pressed through a special iron tool or a potato ricer, so it comes out in thick, rough strands about 4 cm long. The strands are dropped straight into a rich, clear broth of capon or beef and cook for just a minute or two, until they float. The soup is served with more Parmigiano on top and has a soft, cheesy and slightly bready texture.
History
Passatelli were invented as a way of using up stale bread in the farmhouses of Romagna and Pesaro, where nothing was wasted. They were especially served at Christmas and Easter in broth made from a capon or hen. The writer Pellegrino Artusi included them in his famous cookbook of 1891, which helped make them known across Italy.
Main ingredients
Breadcrumbs, parmigiano reggiano, eggs, nutmeg, lemon zest, meat broth. The soup is built on capon or meat broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Egg soups · More soups from Italy
Recipe
Method
- 130 min
Mix the breadcrumbs, cheese, eggs, nutmeg, lemon zest and salt into a firm dough and rest for 30 minutes.
- 2
Bring the broth to a gentle boil.
- 3
Press the dough through a ricer with large holes, cutting the strands about 4 cm long over the pot.
- 42 min
Cook for 1 to 2 minutes until they float, then serve with more cheese.
- ✓
Serve. About 30 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
