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.


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