Among the many traditional dishes of Romagna, the most characteristic soup is passatelli in broth.
Ingredients and Preparation
- 4 eggs 200 g breadcrumbs
- 200 g grated Parmigiano cheese
- a pinch of nutmeg
- a pinch of pepper
- 2 liters meat broth
Mix the ingredients together and knead well until you obtain a firm dough. Let the dough rest for a couple of hours.
Meanwhile, bring two liters of good meat broth to a boil.
Using the special tool, shape the passatelli to the length you prefer (in the absence of this tool, a potato masher with large holes can also be used). Cook them in the boiling broth. They are ready when they rise to the surface.
Let them rest for about half an hour so they can absorb the broth well before serving.
