Passatelli soup is a traditional Italian dish that is sure to tantalize your taste buds. This hearty and flavorful soup is made with a combination of simple ingredients that come together to create a truly unique and satisfying meal. The star of the show is the passatelli, a type of pasta made from breadcrumbs, Parmesan cheese, and eggs. When cooked, the passatelli have a slightly chewy texture that pairs perfectly with the rich and flavorful broth. In this article, we will provide you with a detailed recipe for making passatelli soup, ensuring that you can easily recreate this classic Italian dish in your own kitchen.
Let's cook with our recipes!
PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)
Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!
Provided by Artandkitchen
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
- The mixture should be like a wet dough, barely holding together.
- If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
- Allow the dough to rest for approximately 20 minutes in a cool place.
- Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
- Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
- Serve immediately.
PASSATELLI SOUP
This is served in Bologna, Italy. Leonida Restaurant! The noodles are made from bread crumbs and egg. This could be one of the best soups ever made in Italy in my opinion! If you like soup, you will fall in love witht this soup and serve it all the time!
Provided by Timothy H.
Categories Stocks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot bring the chicken stock to a simmer. Combine the bread crumbs, semolina flour,Parmesan Cheese,baking power,salt,white pepper and lemon zest in a bowl.Mix very well.
- Beat the eggs in a small bowl. Dissolve the bouillon cube in a glass with 1/2 cup of hot chicken stock. Add the bouillon to the dry ingredients along with the beaten egg and melted butter. Stir together and knead it to form a smooth dough.
- Season the simmering stock with salt to taste. Place some of the dough in a spaetzle press or potato ricer. You can even use a box grader if you don't have either one of the above.
- Stir the noodles very gently to separate. Poach the noodles 1 minute or until they float and are tender. Do not over cook or they will fall apart. Using a skimmer or slotted spoon, transfer noodles to a bowl. Repeat with remaining dough.
- When all the noodles are cooked, pour the hot broth into the bowl. Optional: Garnish with chopped parsley and fresh grated Parmesan cheese.
Tips:
- Use fresh ingredients whenever possible, especially for the broth. The fresher the ingredients, the better the soup will taste.
- Don't be afraid to experiment with different types of cheese. Parmesan is the classic choice, but you could also try Asiago, Pecorino Romano, or even a blend of cheeses.
- If you don't have time to make your own broth, you can use a good quality store-bought broth. Just be sure to choose one that is low in sodium.
- If you want a thicker soup, you can add a little bit of flour or cornstarch to the broth. Just be sure to whisk it in until it is completely dissolved.
- Serve the soup immediately with a sprinkle of grated Parmesan cheese and a drizzle of olive oil.
Conclusion:
Passatelli soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover bread. With its simple ingredients and hearty flavor, passatelli soup is sure to become a family favorite.
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