Passatelli in Brodo: A Traditional Italian Delight
Passatelli in brodo is a beloved dish from the Emilia-Romagna region of Italy, known for its delicate, flavorful texture and comforting broth. These homemade dumplings are made with eggs, breadcrumbs, Parmigiano Reggiano, and a dash of nutmeg, served in a rich beef broth. Whether you’re enjoying it on a cozy winter evening or at a family gathering, this recipe is bound to warm both your heart and stomach. Let’s take you step-by-step through the process of making this iconic dish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 170g |
| Breadcrumbs | 140g |
| Parmigiano Reggiano DOP | 100g |
| Lemon zest | ½ lemon |
| Nutmeg | To taste |
| Fine salt | To taste |
| Beef broth | 1 liter |
| All-purpose flour | 10g |
Nutritional Information (per serving):
| Nutrient | Value (approx.) |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 30g |
| Protein | 19g |
| Fat | 15g |
| Fiber | 1g |
| Sodium | 800mg |
Instructions:
Step 1: Prepare the Broth
Start by preparing the beef broth. If you’re using homemade stock, let it simmer gently on the stove, allowing the rich flavors to develop. If you’re using store-bought, heat it gently until it reaches a boil, then reduce to a simmer.
Step 2: Mix the Dry Ingredients
While the broth is heating up, take a medium-sized bowl and combine the breadcrumbs and grated Parmigiano Reggiano. If you have access to fresh, crusty bread, you can grate it yourself for the best texture. Add the all-purpose flour and a pinch of salt to the mixture. For an added touch of fragrance, grate the zest of half a lemon into the dry ingredients. The zest will add a fresh, citrusy note that complements the savory richness of the broth.
Step 3: Incorporate the Wet Ingredients
In a separate bowl, crack the eggs and lightly whisk them together with a pinch of salt and a dash of freshly grated nutmeg. Nutmeg is a classic seasoning for Passatelli and gives the dumplings their signature flavor. Slowly pour the egg mixture into the dry ingredients, stirring gently with a spatula to combine.
Step 4: Form the Dough
Once the eggs are incorporated, use your hands to knead the dough. You want it to be smooth and elastic, but firm enough to hold together without being too sticky. If the dough feels too soft, add a bit more flour, but be careful not to make it too dry. If it feels too dry, add a tiny splash of water. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for about 10-15 minutes. This rest period allows the ingredients to fully come together, making the dough easier to work with.
Step 5: Shape the Passatelli
After the dough has rested, it’s time to form the passatelli. You’ll need a potato ricer or passatelli maker for this step. The tool should have wide holes (around 5mm) to shape the dough into long, round pieces. Working in small batches, place the dough into the ricer and press it through, forming strands of passatelli.
Step 6: Cut the Passatelli
Using a sharp knife, cut the passatelli into pieces about 5-6 cm long. Don’t worry if they are not all perfectly shaped; the beauty of this dish lies in the homemade, rustic feel of the dumplings.
Step 7: Cook the Passatelli
Bring the broth to a rolling boil and carefully drop the passatelli into the pot, one by one. They will sink to the bottom initially, but once they float to the surface, they are cooked and ready to be removed. This typically takes just 2-3 minutes, so keep an eye on them to avoid overcooking. Once they float, use a slotted spoon to scoop them out.
Step 8: Serve the Passatelli
For a classic presentation, serve the passatelli directly in individual bowls or in a large serving dish. Ladle the hot beef broth over the dumplings, ensuring each piece is submerged. For an extra layer of flavor, sprinkle with additional grated Parmigiano Reggiano and freshly ground black pepper.
Serving Suggestions:
Passatelli in brodo is traditionally enjoyed as a comforting first course, perfect for a family dinner or a holiday meal. It pairs wonderfully with a light green salad or even a slice of crusty bread to soak up the delicious broth. Serve it alongside a crisp white wine, such as a Vermentino or Pinot Grigio, for a delightful balance of flavors.
Tips for Success:
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Quality Ingredients: The success of this dish lies in the quality of its ingredients. Use fresh, high-quality Parmigiano Reggiano and make sure your breadcrumbs are as fresh as possible.
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Resting the Dough: Allowing the dough to rest before shaping is key to achieving the perfect texture. This short resting period helps the breadcrumbs absorb the moisture from the eggs, making the dough more manageable.
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Broth Matters: The broth you use for the passatelli is equally important. For the best flavor, make your own beef broth from scratch. If using store-bought, opt for a low-sodium version to control the saltiness of the dish.
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Don’t Overcrowd the Pot: When cooking the passatelli, avoid overcrowding the pot. Cook them in small batches to ensure they have enough space to float freely in the broth. This will prevent them from sticking together.
Conclusion:
Passatelli in brodo is a simple yet indulgent dish that brings the essence of Italian home cooking into your kitchen. With its delicate dumplings and rich, aromatic broth, it’s a true comfort food for any season. Whether you’re preparing it for a cozy dinner or a festive meal, this classic recipe will impress everyone at the table with its authenticity and flavor.
