Passatelli are one of Romagna’s most recognisable comfort dishes. Breadcrumbs, Parmigiano and eggs become tender strands cooked directly in a deeply flavoured broth.
The story behind the recipe
The recipe grew from the rural habit of wasting nothing. At the Zabariona, the dough is aromatic with nutmeg and lemon, while the broth is prepared slowly without cubes or concentrates.
Ingredients for 4 people
- 200 g quality stale breadcrumbs
- 200 g 24-month Parmigiano Reggiano
- 3 free-range eggs
- Nutmeg, zest of half an unwaxed lemon and salt
- 1.5 litres capon or free-range hen broth
Preparation
- Simmer the hen with celery, carrot, onion and salt for at least three hours. Strain and keep hot.
- Combine breadcrumbs, Parmigiano, eggs, nutmeg and lemon zest. The dough should be firm but not hard; add a spoonful of broth if needed.
- Rest for 30 minutes. Press through a passatelli iron or large-holed potato ricer directly into simmering broth.
- Cut into 4–5 cm lengths and cook for 2–3 minutes, until they rise. Serve immediately with abundant broth.
Taste it in Ravenna
The recipe belongs to the research of Andrea Rondinelli and Osteria dalla Zabariona. Seasonal availability can change: check today’s specials or the restaurant menu.
