Passatelli in brodo
Passatelli in Brodo are thick strands of pasta made from breadcrumbs, eggs, Parmesan cheese and lemon zest, traditionally served in broth.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Passatelli's origins trace back to the rural traditions of Emilia-Romagna, Italy. It developed as a hearty, peasant dish utilizing simple, readily available ingredients. The use of breadcrumbs reflects a resourceful approach to minimizing food waste, while the Parmesan cheese provided richness and flavor. Serving it in broth further enhanced its nourishing qualities, making it a staple during colder months.
Passatelli in Brodo holds a significant place in Emilia-Romagna's culinary culture, often associated with family gatherings, holidays, and special occasions. It represents a connection to the region's agricultural heritage and a commitment to simple, wholesome ingredients.
Family Tradition
Making passatelli is often a family affair, with recipes passed down through generations. The process of grating the bread, mixing the ingredients, and pressing the pasta is a shared experience that reinforces family bonds.
Regional Identity
Passatelli is strongly identified with the Emilia-Romagna region. It is a common dish found in trattorias and osterias throughout the region, representing the local culinary identity.
Festive Occasions
Passatelli in brodo is often served during holidays such as Christmas and Easter. It is a comforting and celebratory dish that is enjoyed by families during these special times.
Passatelli in Brodo is characterized by a rich, savory, and slightly salty flavor profile, complemented by subtle hints of citrus and nutmeg. The broth provides a comforting, umami base, while the passatelli themselves offer a satisfyingly dense and cheesy bite.
The primary flavor components stem from the Parmesan cheese, which contributes a sharp, salty, and nutty taste. Breadcrumbs provide a textural element and a subtle earthiness. Eggs add richness and bind the ingredients together. Lemon zest lends a bright, citrusy aroma and flavor that cuts through the richness of the cheese and eggs. Nutmeg adds warmth and depth. The broth, typically made from meat (beef or chicken) or vegetables, provides a savory foundation that ties all the flavors together.
Breadcrumb Selection
Use high-quality, stale breadcrumbs for the best texture. Avoid using commercially produced breadcrumbs, as they may be too fine or contain additives. Day-old bread that has been dried and grated is ideal.
Cheese Quality
Use freshly grated Parmigiano-Reggiano cheese for the most authentic flavor. Pre-grated cheese often lacks the same depth of flavor and may contain anti-caking agents.
Pressing Technique
Use a 'ferro per passatelli', a special tool with large holes, to press the pasta. If you don't have one, you can use a potato ricer with large holes. The key is to apply even pressure to create long, thick strands.
Broth Quality
The quality of the broth is essential. Homemade broth, either meat or vegetable, will always yield the best results. Avoid using bouillon cubes or pre-made broth that is overly salty or contains artificial flavors.
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