Passatelli, a bowl of hot, steaming broth, absolute family happiness!
There is nothing more suitable to warm you up in these winter days, and while outside is bound to snow, let your broth cook slowly.
They warm you up from your feet to your heart.
I use aboundant chicken /capon stock, because it like it a lot and the savoury Parmigiano Reggiano adds even more flavour.
Ingredients for 4
200 gr – 7 oz grated Parmigiano Reggiano (use the original Italian Product)
200 gr. – 7 oz. Bread crumbs or very stale, grated bread (check that there is no olive oil in the bread composition)
Grated zest of 1/2 a lemon
One pinch nutmetg
2,5 / 3 liters of chicken stock
Wrap the dough in cling film and let it rest for about 20 minutes.
The dough can be refrigerated overnight. In this case, bring to room temperature before using.
Bring your broth to the hard boil and with a special tool or with a potato masher press the dough through the holes to obtain long « worms » of dough, cut them at 5 cm(2 inch) length with a knife as shown in the picture and either boil them immediately or lay them on a tray to boil later.
Let them cook a couple of minutes in boiling broth and, when they come to the surface, they are ready.
Serve hot with aboundant broth, if you like it and an aboundant sprinkle of grated Parmesan cheese.