Passatelli Dei Nonni (Bread and Parmesan Cheese Soup) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup! Ingredients:
100 g parmesan cheese, grated |
100 g breadcrumbs, small |
3 eggs (small ones or 2 big ones) |
1/2 teaspoon nutmeg |
1 lemon, zest only |
1 1/2 liters broth, if possible homemade (beef or hen broth with celery, carrots and leek) |
Directions:
1. Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
2. The mixture should be like a wet dough, barely holding together.
3. If it seems too stiff, add 1 tablespoon water or stock. If it’s too soft, add more breadcrumbs and Parmesan.
4. Allow the dough to rest for approximately 20 minutes in a cool place.
5. Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
6. Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
7. Serve immediately.
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