Passatelli in Brodo with Soy Sauce
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Breadcrumbs | 120g |
| Lemon Zest | ½ |
| Eggs | 170g |
| Parmigiano Reggiano DOP | 120g |
| Nutmeg | To taste |
| Fine Salt | To taste |
| Beef Broth | 1 liter |
| Soy Sauce | 50g |
Instructions:
-
Prepare the Broth:
Start by making the beef broth, which requires a lengthy cooking process. In a large saucepan, add your vegetables (celery, tomato, carrot, and onion) and lightly sauté the onion in a pan to enhance its flavor. Add the beef and pour in 3 liters of water to cover the ingredients. Allow the mixture to boil for 1 hour, occasionally skimming the surface to remove any impurities. Afterward, add another liter of water and let it simmer for 2 hours over medium heat. -
Strain and Flavor the Broth:
Once the broth is ready, strain it and return it to the stove over low heat. There’s no need to add salt at this stage, as the broth will be seasoned with soy sauce later. Keep the broth warm on the stove. If you’ve used a good quality cut of beef for the broth, you could also serve it as a second dish, perhaps seasoned with a touch of soy sauce. Be sure to avoid using the bitter white part of the onion when serving. Set the beef aside. -
Prepare the Passatelli Dough:
In a bowl, beat the eggs and set them aside. In a larger mixing bowl, combine the breadcrumbs, grated Parmigiano Reggiano, and lemon zest. Add the beaten eggs along with a pinch of salt. Mix the ingredients thoroughly using a spatula or your hands, working until you have a smooth and elastic dough. If the dough feels too dry, add a small amount of broth. If it’s too soft, incorporate a bit more breadcrumbs to firm it up. -
Rest the Dough:
Once your dough is ready, wrap it in plastic wrap and allow it to rest in a cool place for about 5 minutes. This resting period helps the dough firm up and makes it easier to shape. -
Form the Passatelli:
After resting, remove the plastic wrap and place the dough on a lightly floured work surface. Sprinkle a little flour on top of the dough as well. Using a traditional passatelli press, gently press and pull the dough through the holes, creating long strands. Cut the strands into 4 cm pieces with a knife and place them on a lightly floured tray to prevent sticking. -
Cook the Passatelli:
Bring the beef broth to a boil, then gently drop the passatelli into the boiling broth. Once the passatelli rise to the surface, they are ready. Use a slotted spoon to remove them from the broth and transfer them to serving plates. For a more rustic presentation, you can place the passatelli in a traditional earthenware dish. -
Add the Soy Sauce:
Ladle the hot beef broth over the passatelli and drizzle with soy sauce to taste. The soy sauce will lend an additional depth of umami flavor to the broth, adding a unique twist to this classic Italian dish.
Serve your Passatelli in Brodo with Soy Sauce hot, and enjoy the comforting blend of rich beef broth and savory pasta. This dish offers a delicious fusion of Italian and Asian flavors, making it a memorable meal for any occasion.
