The ‘passatelli in brodo’ is a soup of the tradition of Romagna. In the past, ‘passatelli’ used to be eaten mainly on Sunday meals or during festive occasions.
Ingredients (serves 6): 250gr of grated bread, 250gr of grated Parmesan cheese, 6 eggs, nutmeg, 1 litre and a half of meat stock, a pinch of salt.
The recipe: whisk the grated bread, cheese, eggs, nutmeg and salt in a bowl. Press the paste through a potato masher that should preferably have fairly large holes, then cut the ‘passatelli’ at a length of about 2-3cm each. Cook them in the boiling broth; ‘passatelli’ will shortly be cooked when they rise up at the surface of the pan. ‘Passatelli’ will then be served with the broth in which they have been boiled.
(Updated to 28/12/2019)