Passatelli

Passatelli are a typical soup garnish ( passatelli brodo ) Romagna, the Italian region of Emilia -Romagna and the Province of Pesaro and Urbino. They are also eaten without soup ( passatelli asciutti ).

Preparation

The dough made ​​with breadcrumbs, Parmesan and eggs is spiced with pepper, nutmeg, lemon zest and salt and pressed through a specially hole provided iron ( ferro per i passatelli ) to form about half a centimeter thick sausages that are cooked in chicken broth or fish soup until they rise to the surface.

Origin

The recipe probably comes from the Tardura from, a soup made from eggs, cheese and grated bread, which the scholar and folklorist Michele Placucci - mentioned in his work on the peasants of Romagna Usi e pregiudizi dei contadini di Romagna (1818 ) ( 1782 1840) and have recently given birth was served. Pellegrino Artusi (1820 - 1911), who is considered the founder of the Italian national cuisine, described the passatelli 1891 in his collection of recipes scienza La cucina e l'arte di in mangiar bene ( " The Science of Cooking and the Art of enjoyment ").

• Court (Food and Drink )
• Suppeneinlage
• Italian Food
• Emilia -Romagna
• Brands