A family recipe for the great chef Massimo Bottura: the Emilian tradition in a few simple ingredients for maximum taste!
Cover photo: Brambilla Serrani
Ingredients for 4 people
- 150g breadcrumbs
- 100g grated Parmigiano Reggiano
- 3 eggs
- A pinch of grated lemon peel
- A pinch of ground nutmeg
- 1 liter of chicken broth
Tools
- Bowl
- Potato masher with large holes
- Large stock pot
- Spoon
Preparation
In a bowl, mix the breadcrumbs, grated Parmigiano Reggiano, nutmeg, and lemon peel. Meanwhile, bring the chicken broth to a boil. Break the eggs and add them to the dry ingredients. Mix with your hands until it forms a smooth, even ball. Place the dough in a potato masher and mash directly into the boiling broth. Cook the passatelli for 1 minute, until they rise to the surface. Serve piping hot along with a generous portion of the broth.
