Sbrofadei in Brodo

Chicken Broth with Pasta

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

Variations of this dish are cooked throughout Lombardy and neighbouring Emilia Romagna. In Italy, ingredients such as onion and garlic are often chopped together to form a flavour base (called battuto, meaning ‘beat’). It’s important that they’re all chopped together, not just chopped separately then combined because this helps meld the flavours before they even hit the pan. The battuto is fried to make a soffritto, which flavours the soup like a stock cube. This very t