Ingredients with Measurements:
- 2 cups of breadcrumbs
- 1 cup of grated Parmesan cheese
- 1 teaspoon of grated nutmeg
- 4 eggs
- 4 cups of chicken broth
- 1 cup of sliced mushrooms
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Passatelli maker or potato ricer
Step-by-step instructions:
1. In a large mixing bowl, combine the breadcrumbs, Parmesan cheese, and nutmeg.
2. Beat the eggs and add them to the breadcrumb mixture. Mix well until a dough forms.
3. Using a passatelli maker or potato ricer, press the dough through the holes to create long, thin noodles.
4. Bring the chicken broth to a boil in a large pot. Add the passatelli noodles and cook for 3-4 minutes, or until they float to the surface.
5. In a separate pan, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until they are tender and lightly browned.
6. Season the mushrooms with salt and pepper to taste.
7. Serve the passatelli in bowls with the chicken broth and mushrooms.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Chicken broth should be brought to a boil.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 420
- Fat: 20g
- Carbohydrates: 40g
- Protein: 20g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Grana Padano cheese can be used instead of Parmesan cheese.
- Button mushrooms can be used instead of sliced mushrooms.
Variations:
- Add chopped parsley or basil to the passatelli dough for added flavor.
- Use vegetable broth instead of chicken broth for a vegetarian option.
Tips and tricks:
- Make sure the passatelli dough is not too dry or too wet. It should be firm enough to hold its shape but not crumbly.
- If you don't have a passatelli maker or potato ricer, you can roll the dough into thin noodles by hand.
- To make the passatelli ahead of time, shape them into noodles and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag and store for up to 2 months.
Storage instructions:
- Leftover passatelli can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the passatelli in the chicken broth over medium heat until heated through.
Presentation ideas:
- Serve the passatelli in individual bowls with a ladle of chicken broth and a few slices of sautéed mushrooms on top.
Garnishes:
- Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the passatelli dough is too dry, add a little bit of water or egg to moisten it.
- If the passatelli noodles fall apart in the broth, the dough may be too wet. Add more breadcrumbs to the mixture to firm it up.
Food safety advice:
- Make sure the chicken broth is heated to a safe temperature of 165°F before adding the passatelli noodles.
Food history:
- Passatelli is a traditional Italian pasta made with breadcrumbs, Parmesan cheese, and eggs. It originated in the Emilia-Romagna region of Italy.
Flavor profiles:
- The passatelli noodles are savory and slightly nutty from the Parmesan cheese and breadcrumbs. The chicken broth is rich and comforting, while the sautéed mushrooms add earthiness and depth of flavor.
Serving suggestions:
- Serve the passatelli in bowls with a ladle of chicken broth and a few slices of sautéed mushrooms on top.
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Region: Italian