Passatelli in Brodo

One Easter, my roommate took me home with her to Cesena, which is in the Emilia Romagna region of Italy. It was a fantastic holiday and I got to try all sorts of typical food. They even let me help in the kitchen, which is where I learned this recipe. The most important part of this recipe is the broth. La bellezza è nella semplicità. Half of the reason I make the broth is because it fills your house with the most amazing smell. The broth can be used in any number of recipes. I often use it to make risotto, or chicken noodle soup, or with cous cous. I will explain how it was made in the Aguzzoni household, with a pasta typical of the region called passatelli.

They suggest you use at least two types of meat, like chicken, veal, or beef. All meat on the bone. You will also need some vegetables. These typically include tomatoes, celery, carrot, onion, and garlic.
Put the meat in a big pot and fill with cold water. Put over heat until boil. If there is foam at the top, skim off. Add all vegetables and spices and cook for around 2 hours. I like to add salt, cumin, and cayenne. Traditional broth just has salt and pepper. I guess it depends on what you plan on doing with the broth. Add to taste. Taste periodically and when you are satisfied, take off the heat. Strain the broth well into another pot. Take the veggies and meat to put on a plate. They will be served separately.

You will need bread crumbs, parmesan, eggs, nutmeg, salt, and lemon zest. Beat the eggs and then add all other ingredients. Let the dough sit for 5 minutes. Then take a potato masher and put some dough inside. Start pressing it through, pausing to cut the pasta off every 2 inches or so. The pasta should then be immediately put in the broth. After a few minutes, the pasta will come to the top and that’s how you know it’s ready.

Using the broth for cous cous. After you have strained the broth, separate the meat from the bone. Add the meat and the veggies you want back into the broth. Add other veggies if you want like potatoes and green beens. Cook until veggies are done, then add cous cous. Yum!


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