Passatelli

Name: Passatelli (Country Soup with Strands of Bread Crumbs and Parmigiano-Reggiano Cheese)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: Salt; 6 cups meat or chicken broth (preferably homemade), all fat skimmed off; 6 cups meat or chicken broth (preferably homemade), all fat skimmed off; 1 meat or chicken bouillon cube (optional); 1 meat or chicken bouillon cube (optional); A dusting of freshly grated nutmeg; Grated zest of 1 lemon; 1 teaspoon unsalted butter, room temperature; 1 egg; ½ cup (2 ounces) freshly grated Parmigiano-Reggiano cheese; ⅓ cup fine dry bread crumbs

Country Soup with Strands of Bread Crumbs and Parmigiano-Reggiano Cheese

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Several nonne in Le Marche wanted to show me how they made passatelli. I was more than willing as long as the instruction included tasting, since I knew that passatelli were strands of a mixture of Parmesan cheese, bread crumbs, and eggs flavored with nutmeg and lemon rind and pressed directly into steaming chicken soup.

Ingredients

Europe
Italy
Soup
Mediterranean

Ingredients

Method