From Wikipedia, the free encyclopedia.
The dish, which is described in Artusi’s recipe book, probably descends from the “tardura” (also known as “stracciatella”), a soup of eggs, cheese, and breadcrumbs mentioned by Michele Placucci from Forlì.
Passatelli originated in the towns of the upper Cesano Valley (Frontone, Pergola, San Lorenzo in Campo, Fratte Rosa, Serra Sant’Abbondio, Corinaldo, Sant’Andrea di Suasa and Castelleone di Suasa).
Passatelli and the iron to make them
Mixing egg, breadcrumbs, grated Parmesan cheese (nutmeg and/or lemon zest), you get a compound from which, crushing it with a special perforated metal disc with handles (iron passatelli), you get the cylinders curved, which are then cooked in broth or chicken capon or beef, other variants include the use of fish broth.
Given the difficulty in finding “iron,” a potato masher with large holes is often used. Many chefs and restaurateurs offer passatelli in the broth and dried according to the most varied recipes, for example, with truffles, porcini mushrooms, seafood, or semi-dried with a fragrant fondue.
3 tbs. breadcrumbs, finely grated
6 tbs. grated Parmigiano
1 pinch nutmeg
1 1/4 qts. lean beef broth, seasoned
How to make the Passatelli In Brodo – Bread and Egg Mix in Broth:
Prepare a soft mixture with the eggs, a pinch of salt, and a pinch of nutmeg, and then, little by a little, add the breadcrumbs and three tbs. Parmigiano. Bring the broth to a simmer. Place the bread mix into a potato ricer and, as the broth simmers, rice the mixture into the broth. Cook for 3 min. and serve, adding the rest of the Parmigiano.
Pass the mixture through the larger holes of the ricer.
Regiona Recipe from Emilia-Romagna, Marche, Umbria
Production area Romagna, Emilia, Province of Pesaro and Urbino, Province of Perugia, Rome
Passatelli is a traditional soup from Romagna, the province of Bologna, the province of Pesaro and Urbino, and part of the province of Perugia.