Chicken broth that’s always a good idea. This classic soup is loved by adults and children, it is delicious, filling, warming and suitable for any occasion. Easily eaten every day, but also served at parties, it can be safely said that it is the basis of Polish cuisine.
This time, however, I decided to do it a bit differently, inspired by sunny Italy. Instead of serving broth with noodles, as usual, I opted for passatelli. These Italian dumplings gave my broth a unique character and flavor.
Italian passatelli dumplings they are made of parmesan cheese, breadcrumbs and eggs. They are often eaten just like any other pasta – with any sauce, for example tomato.
However, you can also use them instead of noodles for broth. Then it is worth adding additions to the dumpling dough, such as a pinch of nutmeg or lemon zest. The taste will be amazing, perfect for an aromatic soup.
To prepare passatella you need:
- 100 breadcrumbs,
- 100 g of parmesan,
- 3 eggs,
- zest of one lemon,
- a pinch of nutmeg,
- pepper and salt to taste.
Grate the Parmesan, then put it in a bowl and add the breadcrumbs.
Add salt, pepper and a pinch of nutmeg. Mix. Scald the lemon with hot water and grate the zest, then add it to the Parmesan cheese and breadcrumbs. Now it’s time to add the eggs. Mix the mixture and form a ball of dough.
Set it aside for 10-15 minutes, then divide it into smaller pieces to fit into the potato ricer.
Press the mass through a press and cut off the passatelli to any length. Leave the finished noodles on the table for 15 minutes. Then add them to the boiling broth – they will be ready after a minute of cooking.
Source: Terazgotuje.pl
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