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Passatelli in Brodo
A traditional San Marinese pasta dish featuring thick, short strands of pasta made from breadcrumbs, eggs, and Parmesan cheese, served in a rich meat broth.
๐ง ์ฌ๋ฃ
- 200 g Breadcrumbs(stale, fine)
- 100 g Parmesan cheese(finely grated)
- 3 large Eggs
- 0.5 tsp Nutmeg(freshly grated)
- 1 pinch Salt
- 0.5 tsp Black pepper(freshly ground)
- 1.5 l Beef broth(high quality, hot)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a bowl, combine breadcrumbs, Parmesan cheese, nutmeg, salt, and pepper.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure breadcrumbs are fine for a smooth texture. - 2
Add the eggs to the dry ingredients and mix until a cohesive dough forms. It should be firm but pliable.
๐ก ์ ๋ฌธ๊ฐ ํ: If the dough is too dry, add another egg yolk; if too wet, add a little more breadcrumbs. - 3
Pass the dough through a potato ricer or a specialized passatelli maker into a bowl.
๐ก ์ ๋ฌธ๊ฐ ํ: Alternatively, use a large-holed colander or a pastry bag with a wide opening. - 4
Bring the beef broth to a simmer in a large pot.
- 5
Gently drop the passatelli strands into the simmering broth.
๐ก ์ ๋ฌธ๊ฐ ํ: Do not overcrowd the pot; cook in batches if necessary. - 6
Cook the passatelli for about 5-7 minutes, or until they float to the surface and are cooked through.
๐ก ์ ๋ฌธ๊ฐ ํ: They should be firm to the bite (al dente). - 7
Ladle the passatelli and broth into warm bowls. Serve immediately.
๐ก ์ ๋ฌธ๊ฐ ํ: Garnish with extra grated Parmesan and black pepper if desired.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing stale breadcrumbs is key for the right texture.
- โThe quality of the broth significantly impacts the final flavor.
- โDon't overcook the passatelli, as they can become mushy.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Serve with a different broth, such as chicken or vegetable broth.
- Add finely chopped parsley to the dough for a hint of freshness.
- A small amount of prosciutto can be added to the broth for extra flavor.