CookEat Recipe
Meat Passatelli in Brodo
Fine beef, breadcrumb and Parmesan strands pressed into broth and gently simmered.
Method
Steps
Step 1
Gather the ingredients: 150 g beef fillet; 50 g fine dry breadcrumbs; 30 g finely grated Parmesan; 15 g raw food-grade beef leg-bone marrow; 15 g butter; 2 egg yolks; Salt and nutmeg to taste; About 1.5 litres clear meat broth.
Step 2
Keep the beef cold. Pound it to a fine paste in a mortar and press through a sturdy fine sieve; finely mincing first makes this easier. Short food-processor pulses followed by sieving are a practical alternative.
Step 3
Mash the marrow and butter together with the flat of a knife, without melting. Work into the meat with the breadcrumbs, Parmesan, yolks, salt and nutmeg to make a firm dough.
Step 4
Bring the broth to a gentle boil. Press the dough through a passatelli iron or sturdy large-hole press to form short rough strands, roughly 4–5 mm thick and 3–5 cm long.
Step 5
Simmer in the broth for 10 minutes, checking that a thick strand reaches 74°C in the centre. Serve hot.
Step 6
The source also allows a chicken breast or a piece of turkey breast instead of the beef, either already fully cooked or raw. Mince and sieve it finely, then follow the same method. A small breast or piece near the beef weight is a practical starting point; the source does not give its weight. The finished poultry-and-egg strands must also reach 74°C.
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