PASSATELLI
The "passadei" (passatelli in Romagna dialect) were born with the azdora (the housewife in dialect) that prepared them using a tool
called "iron for passatelli", which in time has disappeared and in its place we use the potato masher with large holes.
They are one of the most classic soup in broth in Emilia-Romagna, a complete meal that can not miss in the weekly menu, (my children love it!!!).
Once they were eaten on special occasions and during the holidays, except at Christmas, because they prepare cappelletti in broth.
The origin of this specialty is to be found among the poor dishes of Romagna, is the result of a recipe of recovery, born not to have to throw away the leftover bread and now too hard to be eaten so.
The original Romagna recipe involves the use of breadcrumbs, grated Grana Padano cheese, eggs and lemon peel to flavor it.
Today, in place of lemon rind, nutmeg is used, but some chefs do not eliminate it to preserve the freshness of lemon, adding nutmeg anyway.
The Modena version instead of Grana Padano uses Parmigiano Reggiano which is much tastier.
Passatelli are originally born in broth, which traditionally is meat, but those who prefer can opt for a vegetable or fish broth.
In our days, thanks to the creativity of some chefs, you can also find them dry combined with rich fish sauce or bacon and arugula.
Ingredients for 4 people:
nr. 3/4 Chicken eggs (depends on size)
150gr of grated Parmesan cheese
150gr of fine breadcrumbs
half of the grated rind of a lemon (untreated)
nutmeg q.b.
Salt and pepper q.b.
Preparation:
On a pastry board or in a large bowl put the breadcrumbs and make a hole in the center, add the eggs, Parmesan, a grated nutmeg, lemon peel, salt and pepper to taste.
Let the dough rest for about 2/3 hours at room temperature, during the wait it must be worked again by hand every half hour to make it elastic
and consistent, to avoid that the passatelli are discarded in the broth.
Boil the broth, create balls that are inserted into the masher potatoes, pressing strongly you get filaments
wrinkled and consistent that should be laid on the esplanade and then immerse them in the broth (only if it boils!!) slowly so as not to
break them, do not mix them at once, but only after 1-2 minutes.
As soon as the passatello surface is cooked.
Bon Appetit!!!
P.s. when you prepare them...
think about it a little bit, so we'll feel close. ?
called "iron for passatelli", which in time has disappeared and in its place we use the potato masher with large holes.
They are one of the most classic soup in broth in Emilia-Romagna, a complete meal that can not miss in the weekly menu, (my children love it!!!).
Once they were eaten on special occasions and during the holidays, except at Christmas, because they prepare cappelletti in broth.
The origin of this specialty is to be found among the poor dishes of Romagna, is the result of a recipe of recovery, born not to have to throw away the leftover bread and now too hard to be eaten so.
The original Romagna recipe involves the use of breadcrumbs, grated Grana Padano cheese, eggs and lemon peel to flavor it.
Today, in place of lemon rind, nutmeg is used, but some chefs do not eliminate it to preserve the freshness of lemon, adding nutmeg anyway.
The Modena version instead of Grana Padano uses Parmigiano Reggiano which is much tastier.
Passatelli are originally born in broth, which traditionally is meat, but those who prefer can opt for a vegetable or fish broth.
In our days, thanks to the creativity of some chefs, you can also find them dry combined with rich fish sauce or bacon and arugula.
Ingredients for 4 people:
nr. 3/4 Chicken eggs (depends on size)
150gr of grated Parmesan cheese
150gr of fine breadcrumbs
half of the grated rind of a lemon (untreated)
nutmeg q.b.
Salt and pepper q.b.
Preparation:
On a pastry board or in a large bowl put the breadcrumbs and make a hole in the center, add the eggs, Parmesan, a grated nutmeg, lemon peel, salt and pepper to taste.
Let the dough rest for about 2/3 hours at room temperature, during the wait it must be worked again by hand every half hour to make it elastic
and consistent, to avoid that the passatelli are discarded in the broth.
Boil the broth, create balls that are inserted into the masher potatoes, pressing strongly you get filaments
wrinkled and consistent that should be laid on the esplanade and then immerse them in the broth (only if it boils!!) slowly so as not to
break them, do not mix them at once, but only after 1-2 minutes.
As soon as the passatello surface is cooked.
Bon Appetit!!!
P.s. when you prepare them...
think about it a little bit, so we'll feel close. ?