I "passadei" (i passatelli)
The passatelli (the "passadei" in the Romagna dialect) come from the Azdora (the housewife in dialect) who prepared them using a particular tool called "iron for passatelli", which over time has disappeared and in
its place we use the potato masher to large holes.
Passatelli are one of the most classic broth soups in Emilia-Romagna, a complete meal that cannot be missing from the weekly menu (my children are crazy about it !!!). Once, however, they were eaten on special
occasions and during the holidays, except at Christmas, because cappelletti are prepared in broth.
The origin of this specialty dates back to the poor dishes of Romagna, it is the result of a recovery recipe, created to avoid having to throw away the leftover bread which is now too hard to be eaten.
The original Romagna recipe involves the use of breadcrumbs, grated Parmesan cheese, eggs and lemon zest to flavor it.
Today, nutmeg is used instead of lemon zest, but some chefs do not eliminate it to preserve the freshness of the lemon, adding it to the nutmeg anyway.
The Modenese version, instead of Grana Padano, uses Parmigiano Reggiano which is much tastier.
Passatelli were originally born in broth, which is traditionally made with meat, but those who prefer can opt for a vegetable or fish broth.
Nowadays, thanks to the creativity of some chefs, it is also possible to find them dry paired with rich fish ragu or speck and rocket.
Ingredients for 4 people:
no. 3/4 chicken eggs (depending on the size)
150g of grated Parmesan
150gr of fine breadcrumbs
half the grated zest of one lemon (untreated)
nutmeg to taste
Salt and Pepper To Taste.
Preparation:
On a pastry board or in a large bowl put the breadcrumbs in a fountain and make a hole in the center, add the eggs, Parmesan cheese, a grating of nutmeg, lemon zest, salt and pepper to taste.
Let the dough rest for about 2/3 hours at room temperature; while waiting, it must be worked again by hand every half hour to make it elastic and consistent, to prevent the passatelli from falling apart in the broth.
Bring the broth to a boil, create small balls that fit inside the potato masher, pressing hard you get wrinkled and consistent filaments that must be placed on the pastry board and then dip them in the broth (only if it
boils !!!) slowly so as not to break them , do not mix them immediately, but only after 1-2 minutes.
As soon as the passatello comes to the surface it is cooked.
Enjoy your meal!!!
P.s. when will you prepare them ...
think about it a little, so we will feel close. ?