In breve
The dish in short
- Equal weights of fine breadcrumbs and well-aged Parmigiano Reggiano, about 50 g of each for every egg, with nutmeg.
- Pressed through the passatelli iron into thick strands, 4 cm–8 cm long.
- Cooked in meat broth at a gentle simmer, untouched, and served in it as soon as they rise.
Il video, Ravenna, Emilia-Romagna
Passatelli in brodo
The video: Breadcrumb and Parmigiano strands in broth
Romagna's festive minestra: breadcrumbs, Parmigiano Reggiano and eggs pressed through an iron into short strands and cooked in meat broth. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 25 min
- Cooking
- 17 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 8 steps, as in the recipe.
Altri video
