Entree: Italy – Emilia-Romagna – Passatelli in Brodo (Small breadcrumb and Parmesan dumplings cooked and served in a clear meat broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

- 2 cups (200 g) day-old white bread breadcrumbs
- 1 1/4 cups (125 g) finely grated Parmigiano-Reggiano
- 3 large eggs, approx. 1.8 oz (50 g) each
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (2 g) finely grated lemon zest
- 1/4 tsp (1.5 ml) freshly grated nutmeg
- 1/2 tsp (3 g) kosher salt, adjust to taste
- Freshly ground black pepper to taste
- 6 cups (1.5 L) good-quality chicken broth, hot
- 1 tbsp (15 ml) unsalted butter (optional, to finish)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a large bowl combine the breadcrumbs, grated Parmigiano-Reggiano, flour, lemon zest, nutmeg, salt and a few grinds of black pepper.
2. Beat the eggs lightly and add them to the breadcrumb mixture; mix until a moist, cohesive dough forms. If the mixture is too dry, add 1 tsp (5 ml) water at a time; it should hold together but be soft.
3. Bring the chicken broth to a gentle simmer in a wide pot; keep it at a bare simmer.
4. Using a passatelli press or a fine-holed potato ricer, press portions of the dough directly into the simmering broth so short strands (passatelli) fall into the liquid. Cut strands to 1 1/2–2 inch (4–5 cm) lengths with a knife if needed.
5. Cook the passatelli until they float and are tender, about 2–3 minutes. Do not overcrowd the pot; cook in batches if necessary.
6. If using, whisk the butter into the hot broth for a silkier finish. Ladle broth and passatelli into warmed bowls, garnish with chopped parsley and additional Parmigiano if desired, and serve immediately.