Recipe · Emilia-Romagna · Ravenna
Passatelli in brodo
the soup of the winter feasts in Romagna, from the recipe on the Comune di Ravenna's tourism website: a dough of breadcrumbs, parmesan and eggs pressed through the perforated iron, or a potato ricer, and cooked in meat broth
preparation
How it is made
Quantities are for 6 people. The steps are in the order you do them.
- knead the breadcrumbs with the parmesan, the eggs and the nutmeg into a firm dough, neither too soft nor too hard
- cover it and leave it to rest for about half an hour
- press the dough through the passatelli iron, or through a potato ricer with large holes
- cut the passatelli between 4 and 8 centimetres long and spread them on a tray lined with paper; if they fall apart, add a couple of tablespoons of flour to the dough
- cook them in boiling broth and lift them out with a slotted spoon when they begin to rise, before they come fully to the surface
- serve them at once, with a little broth
Other recipes
Same country first.
