CookEat Recipe
Semolina Passatelli in Brodo
Soft semolina, egg and Parmesan strands pressed directly into broth, lightly scented with nutmeg and lemon zest.
Method
Steps
Step 1
Gather the ingredients: 150 g fine semolina, with a small extra pinch only if needed; 600 ml milk; 30 g finely grated Parmesan; 2 whole eggs and 2 egg yolks; Salt to taste; A little grated nutmeg and finely grated lemon zest; About 1.75 litres ready-to-use broth.
Step 2
Heat the milk in a heavy pan and gradually whisk in the semolina. Cook over low heat, stirring frequently, until very thick and firm, about 8–12 minutes or according to the semolina package. If it remains too soft, add a small pinch more semolina and cook it through. Season with salt.
Step 3
Spread the semolina in a shallow heatproof dish and let the steam subside until warm rather than hot. Stir in the two whole eggs, two yolks, Parmesan, nutmeg and lemon zest until evenly combined. Do not leave the egg mixture at room temperature for more than 2 hours; refrigerate if it will not be cooked promptly.
Step 4
Bring the broth to a gentle boil. Fill a sturdy food press fitted with fairly large round holes, about 5–7 mm, and hold it vertically over the pan. Press the mixture directly into the broth in soft strands, cutting or letting them break at roughly 5–8 cm. Work in batches if necessary to avoid crowding.
Step 5
Keep at a gentle boil until the strands firm up and cook through, about 3–5 minutes depending on thickness. Check at least 74°C in a thicker strand with a suitable fine-tip thermometer. Ladle carefully into bowls and serve immediately.
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