Ingredients with Measurements:
- 2 cups of breadcrumbs
- 1 cup of grated Parmesan cheese
- 1 cup of grated Pecorino Romano cheese
- 4 eggs
- 1 teaspoon of grated nutmeg
- 4 cups of chicken broth
- 4 slices of prosciutto, chopped
- 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, Pecorino Romano cheese, eggs, nutmeg, salt, and pepper. Mix well until the ingredients are fully combined.
2. Using a passatelli maker or potato ricer, press the mixture through the holes to form long, thin noodles.
3. In a large pot, bring the chicken broth to a boil. Add the passatelli noodles and cook for 5-7 minutes or until the noodles float to the surface.
4. In a separate pan, cook the chopped prosciutto until crispy.
5. Serve the passatelli in bowls with the chicken broth and top with the crispy prosciutto.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Boiling
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 21g
Carbohydrates: 37g
Protein: 27g
Substitutions for ingredients:
- Breadcrumbs can be substituted with stale bread crumbs.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add chopped vegetables such as carrots, celery, and onions to the chicken broth for added flavor.
- Add cooked chicken or beef to the passatelli for added protein.
Tips and tricks:
- Make sure the passatelli mixture is well combined before pressing it through the passatelli maker or potato ricer.
- Cook the passatelli noodles in small batches to prevent them from sticking together.
- Serve the passatelli immediately after cooking to prevent them from becoming soggy.
Storage instructions:
The passatelli mixture can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the passatelli noodles in the chicken broth over low heat until heated through.
Presentation ideas:
Serve the passatelli in individual bowls with a ladle of chicken broth and a sprinkle of crispy prosciutto on top.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a side salad and crusty bread.
Suggested side dishes:
Side salad and crusty bread.
Troubleshooting advice:
- If the passatelli mixture is too dry, add a tablespoon of water at a time until the mixture comes together.
- If the passatelli noodles are too soft, add more breadcrumbs to the mixture.
Food safety advice:
Make sure the chicken broth is heated to a temperature of at least 165°F to prevent the growth of harmful bacteria.
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:
Savory, salty, and nutty.
Serving suggestions:
Serve as a first course or as a light meal.
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Region: Italian