Dish

Passatelli in brodo

Egg and breadcrumb soup

Passatelli in brodo is a simple soup that is made with a mixture of breadcrumbs, Parmesan cheese, eggs, and nutmeg. The mixture is formed into small noodles and then boiled in chicken broth until tender. The soup is typically served hot and garnished with fresh parsley.

European cuisine› Mediterranean cuisine› Italian cuisine

Soup

Origins and history

Passatelli in brodo is a traditional dish from the Emilia-Romagna region of Italy. It is often served during the winter months as a warming comfort food.

Dietary considerations

Passatelli in brodo is not suitable for individuals with gluten or egg allergies.

Variations

There are many variations of Passatelli in brodo, with some recipes calling for the addition of spinach or other vegetables to the soup. Some recipes also call for the use of beef or veal broth instead of chicken broth.

Presentation and garnishing

Passatelli in brodo is typically served in a shallow bowl with the noodles arranged in the center of the bowl and the broth poured over the top. It is often garnished with fresh parsley or grated Parmesan cheese.

Tips & Tricks

To make the noodles, it is recommended to use a potato ricer or a special Passatelli press. This will ensure that the noodles are the correct size and shape.

Side-dishes

Passatelli in brodo is typically served as a first course and can be accompanied by a variety of side dishes such as roasted vegetables or a simple salad.