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Passatelli In Brodo

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  Chicken 4 Pound
  Water 3 Quart
  Low-sodium chicken broth 1 Quart
  Onion 1 , halved
  Carrot 1 , halved
  Celery rib 1 , halved
  Bay leaf 1
  Whole black peppercorns 1 Teaspoon
  Parmigiano reggiano rind 4 Ounce
  Kosher salt To Taste
  Mortadella 2 Ounce, cut into 1/2 inch pieces
  Eggs 4 Large
  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.

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Passatelli In Brodo Recipe