Passatelli In Brodo
|Low-sodium chicken broth||1 Quart|
|Onion||1 , halved|
|Carrot||1 , halved|
|Celery rib||1 , halved|
|Whole black peppercorns||1 Teaspoon|
|Parmigiano reggiano rind||4 Ounce|
|Kosher salt||To Taste|
|Mortadella||2 Ounce, cut into 1/2 inch pieces|
|Egg yolk||1 Large|
|Finely grated lemon zest||1 Teaspoon|
|Freshly grated nutmeg||1 Pinch|
|Plain dried bread crumbs||1 1⁄4 Cup (20 tbs)|
|Grated parmigiano reggiano||1⁄4 Cup (4 tbs), freshly grated|
|Unsalted butter||2 Tablespoon|
1. In a soup pot, bring the chicken, water, broth, onion, carrot, celery, bay leaf and peppercorns to a boil. Simmer over low heat for 2 hours. Add the cheese rind and simmer for 1 hour. Strain the broth and discard the solids. Skim well and season with salt. You should have 10 cups.
2. Meanwhile, in a mini food processor, pulse the mortadella until finely chopped. Add the eggs, egg yolk, lemon zest and nutmeg and process to a loose paste. Transfer the mixture to a medium bowl and stir in the bread crumbs, the 1/4 cup of grated cheese and 1/2 tablespoon of kosher salt; the dough will be stiff. Knead the dough with your hands until the ingredients are evenly combined.
3. In a large saucepan, bring 4 cups of the broth to a gentle boil. Working in 3 batches, transfer 1/2 cup of the dough at a time to a potato ricer with large 1/4 inch holes. Squeeze 2-inch lengths of the dough into the simmering broth, cutting the dumplings with a paring knife. Repeat immediately with another 1/2 cup of dough. Stir and cook gently just until the passatelli float to the surface and are tender, about 2 minutes. Using a skimmer, transfer the passatelli to a large bowl. Repeat with the remaining dough. Save the broth in the saucepan for another use.
4. Bring the remaining 6 cups of broth to a simmer. Spoon the passatelli into 6 bowls and top with the pats of butter. Pour the hot broth on top and serve right away, passing grated cheese at the table.