Passatelli in goby broth belong to the maritime tradition of Ravenna and coastal Romagna. Paganelli, small and bony but flavourful Adriatic gobies, were turned into a clear broth in which the passatelli were cooked and served.
The story behind the recipe
The historic constant is broth: coastal households used fish such as paganelli gobies, while inland and festive traditions established hen, capon or beef broth. Dry passatelli, drained and dressed like pasta, are a modern restaurant development rather than the original form.
Ingredients for 4 people
- About 400 g fresh paganelli (small Adriatic gobies) for the broth
- Celery, carrot and onion
- 200 g quality stale breadcrumbs
- 190–200 g Parmigiano Reggiano
- 4 free-range eggs
- Nutmeg, unwaxed lemon zest and salt
Preparation
- Put the cleaned gobies in cold water with the vegetables and simmer gently. Strain the broth very carefully to remove every bone.
- Combine breadcrumbs, Parmigiano, eggs, nutmeg and lemon zest. The dough should be firm but not dry.
- Rest for 30 minutes. Press through a passatelli iron or large-holed potato ricer directly into the gently simmering fish broth.
- Cook for a few minutes and serve the passatelli in their broth, without draining or dressing them as dry pasta.
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.
