CookEat Recipe
Passatelli in Brodo
Tender breadcrumb, Parmesan and egg strands scented with nutmeg or lemon and served in clear broth.
Method
Steps
Step 1
Gather the ingredients: 100 g fine dry breadcrumbs; 20 g raw food-grade beef leg-bone marrow, removed from the bone; 40 g finely grated Parmesan; 2 eggs; Nutmeg or finely grated lemon zest to taste, or both; About 1.25 litres ready-to-use clear broth.
Step 2
Mash the marrow thoroughly with the flat of a knife; do not melt it. Mix with the Parmesan, eggs and your chosen nutmeg or lemon zest.
Step 3
Add most of the breadcrumbs, holding a little back. Work into a fairly firm dough, adding the reserved crumbs only as needed for a mixture that holds together and can be pressed through a passatelli iron or sturdy large-hole press.
Step 4
Bring the broth to a gentle boil. Press the dough through a passatelli iron, a sturdy press with roughly 4–5 mm holes, or a piping tool capable of handling the firm dough. Cut or let the rough strands break into lengths about 3–5 cm as they fall into the broth.
Step 5
Cook gently until the strands are tender and set, about 3–5 minutes depending on thickness. Check a thick strand reaches 74°C because it contains raw egg and marrow. Serve promptly with the broth.
Step 6
For the larger source version serving seven or eight, use 170 g breadcrumbs, 30 g marrow, 70 g Parmesan, 3 whole eggs and 1 extra yolk, with the same choice of scent. Follow the same method; about 2 litres broth is a practical estimate.
Step 7
For the butter version mentioned in the appendix, replace the 20 g marrow in the four-person recipe with 20 g softened butter and follow the same method. This is a separate alternative, not an extra ingredient in the marrow version.
Cooked it? Rate it.
Cooked 0 times