A classic recipe, passatelli in broth is a humble dish but with a great flavor, which summarizes all the nuances of a borderland between Romagna and Marche.
Today we offer you a splendid recipe, enriched with another symbolic product of these lands: the fossa cheese.
But before turning on the stove, let’s hear what Pellegrino Artusi from the passatelli tells us: “They are called passatelli because they take their special shape by forcefully passing through the holes of a specially made iron since there are few families in Romagna who do not have them. The reason that this soup is held in the good account as, in general, due to the climate, all the soups soaked with eggs which are used almost daily are appreciated there. ”
And now enough to talk, let’s go directly to a great Romagna dish and remember that you can serve passatelli with pit cheese both in broth and dry, perhaps accompanied by a fish sauce or with truffles.
Ingredients to prepare passatelli in broth
- 300 grams bread crumbs
- 300 grams of pit cheese
- 7 eggs
- 20 grams of lemon zest
- 4 grams of nutmeg
- 6 grams of salt
- 2 liters of meat broth
How to prepare passatelli with pit cheese
Mix the eggs, pit cheese, breadcrumbs, nutmeg, salt and the grated lemon zest.
Work well mixing the ingredients with extreme care and obtain a mixture of good consistency; if by chance this is not compact enough, just add a little more breadcrumbs and pit cheese if the dough is not sufficiently homogeneous you can sprinkle with a little meat broth.
Then place the dough in the potato masher or “passatelli iron” and pass it through the holes.
Remember that a simple potato masher is not exactly ideal, since the mixture of passatelli is harder than boiled potatoes. The Tescoma potato masher / passatelli is solid, with holes bigger than the right size and has a very fair cost for the quality it offers.
When the dough is ready and the broth is boiling, drop the passatelli directly into the pot with the bubbling, lowering the heat a little.
Cook them until they emerge from the broth on the surface, about 10 minutes. Serve them hot immediately.
Which wine to pair with passatelli in broth?
The wine must accompany, refresh and bring liveliness to the mouth. We choose a medium-bodied, multifaceted and well-drinkable wine such as Pecorino from the San Lazzaro organic winery, to stay in the Marche region. Champagne and Franciacorta are two wonderful alternatives if you want to combine a sparkling wine.
If you want to combine a cocktail, the aromatic strength of the Negroni is what you need.