Passatelli in Brodo Recipe

Passatelli in Brodo Recipe
Staff Writer
Parmigiano-Reggiano
iStock/maceofoto
Parmigiano-Reggiano

A traditional dish of the Italian region of Le Marche and its neighbor, Romagna, these simple and flavorful dumplings are the perfect warming comfort for Christmas or New Year’s. Passatelli derive their name from the special iron (basically a slotted spoon mounted with two handles) through which the dough was passed. Today, a potato ricer can be used. Lemon zest is often added to the dough, and there are rich meat versions as well. An excellent quality chicken or meat broth is essential.

4
Servings
201
Calories Per Serving
Deliver Ingredients

Notes

*Note: If the eggs are small, you may need fewer breadcrumbs; if they are large, you might need some of the optional flour to tighten up the mixture.

Ingredients

  • 5 1/2  tablespoons  dried breadcrumbs* (see note below)
  • 5 1/2  tablespoons  Parmigiano-Reggiano or Grana Padano, grated
  • Pinch of  nutmeg, freshly grated
  • large eggs
  • 2  tablespoons  all-purpose flour, or as needed (optional)
  • 1  quart  chicken or other meat broth, preferably homemade
  • Salt and freshly ground black pepper, to taste
  • 1-2 green onions, white and green parts, sliced thinly on a bias, for garnish

Directions

Mix the breadcrumbs with the cheese first, then the grated nutmeg and the eggs. Stir or knead by hand to obtain a homogeneous mixture. Divide the dough into pieces and press them through a potato ricer with ¼-inch holes to form short strings or dumplings.

Place the chicken broth in a medium-sized saucepan over medium heat and bring to a simmer. Season with salt and freshly ground pepper, to taste. Cook the passatelli by dropping them directly into the simmering chicken broth. Simmer until the dumplings are tender and float, approximately 2-3 minutes.

Strain the passatelli out of the broth with a slotted spoon or strainer and distribute them among 4 warm bowls. Ladle in the hot stock. Season with freshly ground black pepper and garnish with scallions.

Nutritional Facts

Total Fat
5g
7%
Sugar
17g
19%
Saturated Fat
3g
13%
Carbohydrate, by difference
37g
28%
Protein
2g
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
164mg
16%
Choline, total
2mg
0%
Fiber, total dietary
4g
16%
Folate, total
30µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
47mg
15%
Niacin
1mg
7%
Phosphorus, P
31mg
4%
Selenium, Se
5µg
9%
Sodium, Na
75mg
5%
Water
4g
0%
Zinc, Zn
3mg
38%

Recipe Shopping Tip

For healthy recipes, choose raw fruits, vegetables, and meats, and unprocessed foods.

Recipe Cooking Tip

For healthy recipes, substitute butter for olive oil, and bake, broil, or grill instead of fry.

Around the Web