Passatelli in brodo alla Romagnola

Description

Passatelli in brodo is a traditional Romagna recipe, characteristic of the so-called "cucina povera" (poor man's cuisine), with a unique and delicious flavor. A light and wholesome first course , made with just a few simple ingredients: eggs, breadcrumbs, and grated cheese.

Passatelli in broth is perfect for preparing and serving during the Christmas holidays, but also ideal for Sunday family lunch! To make passatelli, you'll need a special passatelli press , available in any kitchenware store. This will create classic cylindrical spaghetti noodles about 3 cm thick.

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Recipe

First, let's prepare the capon broth. Place the capon in a large pot and add a carrot, a celery stalk, an onion (with two cloves in it), and a lemon zest. Cover with water (about 4-5 liters) and season with salt.

Turn on the heat and let the capon boil for about an hour. After an hour of boiling, your capon broth is ready! The broth is plentiful and can be used for multiple dishes; it keeps in the refrigerator for a couple of days and can also be frozen.

Now let's prepare the passatelli: place the grated Parmesan cheese in a bowl and mix with the breadcrumbs. Crack the eggs into a bowl and grate the zest of half a lemon. Add a little nutmeg, a pinch of salt, and beat with a fork.

Once the eggs are beaten, add them to the Parmesan and breadcrumbs, mix all the ingredients well, and work the dough until smooth, using your hands. Transfer to a pastry board to knead the dough if necessary.

Once the dough is ready, cover it with cling film and let it rest for about 15 minutes.

Meanwhile, strain the capon broth through a sieve, heat it, and add salt if necessary. This batch of passatelli requires about 2 liters of broth.

After 15 minutes, divide the resulting dough into three parts, take a passatelli press, and place a little dough inside. Press and shape the passatelli into lengths of about 3 cm with a knife. Drop the passatelli directly into the hot broth and cook for about 3 minutes.

Passatelli in broth
Once the necessary time has passed, they are ready to be brought to the table!