May 1, 2012

Le Marche Peasant Cooking: Passatelli in Brodo
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Passatelli is a rustic Italian pasta meets German spatzle, noodle/dumpling made of breadcrumbs, grated parmesan, eggs, nutmeg & lemon zest. Found on dinner tables across Le Marche & Emilia Romagna, passatelli is best served in chicken broth but can also be dressed with sauce. (Some recipes call for no flour, others just a handful – this is a hotly debated topic even within Le Marche.)

It may not look pretty but it is surprisingly light with a nice bite, and a lovely nutty flavor from the parmesan & nutmeg.

Passatelli in Broth – Passatelli in brodo

  • 6 eggs
  • 250 g parmesan
  • 250 g breadcrumbs
  • 50 g type 00 flour
  • nutmeg
  • lemon zest
  • 2.5 liters broth

See on latavolamarche.blogspot.it

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Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate.
I am passionate about Le Marche Region in Italy, follow me to discover it.
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Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate. I am passionate about Le Marche Region in Italy, follow me to discover it.

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