Passatelli in Brodo with Parmesan and Lemon Zest

Ingredients

• 200g (1 1/2 cups) breadcrumbs 200g (1 1/2 cups) breadcrumbs
• 100g (1 cup) grated Parmesan cheese 100g (1 cup) grated Parmesan cheese
• Zest of 1 lemon Zest of 1 lemon
• 2 eggs 2 eggs
• 1 liter (4 cups) chicken or vegetable stock 1 liter (4 cups) chicken or vegetable stock
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 18g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the breadcrumbs, grated Parmesan cheese, lemon zest, and a pinch of salt and pepper.
2. 2.
   Add the eggs to the breadcrumb mixture and mix well until a dough-like consistency is formed.
3. 3.
   Let the dough rest for 10 minutes to allow the breadcrumbs to absorb the moisture.
4. 4.
   Meanwhile, heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened and fragrant.
5. 5.
   Pour in the chicken or vegetable stock and bring it to a gentle simmer.
6. 6.
   Using a passatelli maker or a potato ricer with large holes, press the dough through the holes directly into the simmering broth, cutting the noodles to your desired length.
7. 7.
   Cook the passatelli noodles in the broth for about 3-4 minutes, or until they float to the surface.
8. 8.
   Taste the broth and adjust the seasoning with salt and pepper if needed.
9. 9.
   Ladle the passatelli and broth into serving bowls. Garnish with fresh parsley and additional grated Parmesan cheese, if desired.

Treat your ingredients with care...

• Breadcrumbs — Use fresh breadcrumbs for the best texture. If you don't have breadcrumbs, you can make your own by toasting and grinding stale bread.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for maximum flavor. Avoid using pre-packaged grated cheese as it may contain additives that affect the texture of the passatelli.

Tips & Tricks

• For a twist, add a pinch of nutmeg or a dash of white wine to the passatelli dough for extra flavor.
• If you don't have a passatelli maker or potato ricer, you can roll the dough into small noodles by hand.
• To make the dish heartier, add cooked chicken or vegetables to the broth before serving.
• Leftover passatelli can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the broth before serving.

Serving advice

Serve Passatelli in Brodo as a comforting first course or a light main dish. Accompany it with crusty bread to soak up the flavorful broth.

Presentation advice

When serving Passatelli in Brodo, make sure to ladle a generous amount of broth into each bowl and arrange the passatelli noodles on top. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese for an appetizing presentation.