Ingredients with Measurements:
- 2 cups of breadcrumbs
- 1 cup of grated Parmesan cheese
- 1 teaspoon of grated nutmeg
- 4 eggs
- 1 pound of pork sausage
- 8 cups of chicken broth
- 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 in a separate bowl and add them to the breadcrumb mixture. Mix well until a dough forms.
3. Using a passatelli maker or potato ricer, shape the dough into thin noodles and set aside.
4. In a large pot, cook the sausage over medium-high heat until browned and cooked through. Remove from the pot and set aside.
5. In the same pot, add the chicken broth and bring to a boil.
6. Add the passatelli noodles to the boiling broth and cook for 5-7 minutes or until they float to the surface.
7. Add the cooked sausage back to the pot and season with salt and pepper to taste.
8. Serve hot in bowls, garnished with additional Parmesan cheese and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for pork sausage.
- Pecorino Romano cheese can be substituted for Parmesan cheese.
Variations:
- Add chopped vegetables such as carrots, celery, and onions to the broth for added flavor.
- Use beef broth instead of chicken broth for a heartier flavor.
- Add a splash of white wine to the broth for a more complex flavor.
Tips and tricks:
- Make sure the passatelli noodles are thin enough to cook through in the broth.
- If you don't have a passatelli maker or potato ricer, you can roll the dough into thin noodles by hand.
- Use homemade chicken broth for the best flavor.
Storage instructions:
Store leftover passatelli and broth separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the passatelli and broth in a pot over medium heat until heated through.
Presentation ideas:
Serve the passatelli in individual bowls and garnish with chopped parsley and grated Parmesan cheese.
Garnishes:
Chopped parsley and grated Parmesan cheese
Pairings:
- Serve with a side of crusty bread for dipping in the broth.
- Pair with a light salad for a complete meal.
Suggested side dishes:
Crusty bread and a light salad
Troubleshooting advice:
- If the passatelli noodles are too thick, they may not cook through in the broth. Roll them thinner or cook them for a few extra minutes.
- If the broth is too salty, add a splash of water to dilute it.
Food safety advice:
Make sure the sausage is cooked through to an internal temperature of 160°F to prevent foodborne illness.
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, nutty, and comforting
Serving suggestions:
Serve hot in bowls with crusty bread and a light salad.
Related Categories
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Region: Italian
Taste: Savory, Rich, Meaty, Herbal, Comforting