PASSATELLI IN BROTH
The Passatelli are one of the soups (the term with which Bologna is the first dishes, dry or in broth that they are) most appreciated and perhaps less known of Bolognese cuisine.
Typically winter dishes are popular in various variants and denominations also in the rest of the Emilia Romagna region, in the Marche and in Umbria, in that which was the territory of the former Vatican State. The most used variant in traditional cuisine in Bologna is certainly the classic one in broth, in winter and rarely in summer the dry variant. In this page we present the recipe of Passatelli in broth, an unusual pasta because it is made without flour (though one of the ingredients, bread, contains it) but with cheese and eggs.
the Passatelli in broth recipe
300 grams of grated bread,
a grated lemon peel,
a pinch of salt
Knead all the ingredients in order to have a compact dough.
Form a ball and let it rest for an hour; bring the broth to the boil and, with the special shredded shield tool, crush the ball by dropping the dumplings into the broth, making sure that they do not break: once awash, turn off the fire and serve.
Read the recipe for broth