Gastronomy shop Ecommerce Italian professional kitchen equipment at good and affordable prices
Passatelli in Broth
Gastronomy shop Ecommerce Italian professional kitchen equipment at good and affordable prices
Recipe of the Countess Nera dei Passatelli in Broth Ingredients120 g of breadcrumbs120 g of grated Parmesan cheese40 g of butter2 eggs1 litre of meat broth from Moscatasale Preparation Put the breadcrumbs and parmesan cheese into a bowl, mix them and add the butter that you have melted in a bain-marie. Beat the eggs slightly, pour them into the bowl and add a few pinches of salt and a little grated nutmeg. Mix the ingredients and knead them until you get a firm dough. If it is too soft, add some breadcrumbs, if too dry a few tablespoons of broth. Put a pot with the broth on the heat and bring it to the boil. if you do not have the appropriate tool, put the mixture, a little at a time, in a potato ricer with large holes. Place them on top of the pot, placed on a high flame, and press the mixture by dropping directly into the broth of the vermicelli, about 3 cm long. To get the right size help yourself with a knife passing it under the potato ricer. When the passatelli come to the surface, transfer them with the broth to the soup tureen and serve immediately with a generous sprinkling of grated Parmesan cheese.
 
Gastronomy shop Ecommerce Italian professional kitchen equipment at good and affordable prices
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Gastronomy shop Ecommerce Italian professional kitchen equipment at good and affordable prices

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Gastronomy shop Ecommerce Italian professional kitchen equipment at good and affordable prices   Gastronomy shop Ecommerce Italian professional kitchen equipment at good and affordable prices


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