Best 2 Passatelli Soup Recipes
Title: Passatelli Soup: A Culinary Journey Through Italy's Emilia-Romagna Region
In the heart of Italy's Emilia-Romagna region, where culinary traditions reign supreme, lies a dish that embodies the essence of comfort and rustic charm: Passatelli Soup. This delectable soup, also known as "Passatelli in Brodo," is a symphony of flavors and textures that has captured the hearts of food lovers for centuries.
Our culinary adventure begins with two enticing recipes: the classic Passatelli Soup and its equally delightful vegetarian variation. Both recipes meticulously guide you through the art of crafting the signature passatelli pasta, a unique combination of breadcrumbs, Parmesan cheese, eggs, and nutmeg, which are then delicately dropped into a flavorful broth.
The classic Passatelli Soup showcases a rich chicken broth infused with aromatic vegetables and herbs, while the vegetarian version offers a symphony of flavors derived from a savory vegetable broth. Both soups are adorned with freshly grated Parmesan cheese, adding an extra layer of richness and depth of flavor.
As we delve deeper into the article, you'll discover a collection of additional passatelli recipes that cater to various dietary preferences and culinary aspirations. Whether you're a meat lover seeking a hearty and flavorful experience or a health-conscious individual seeking a lighter and nutritious option, there's a recipe here to tantalize your taste buds.
From the traditional Passatelli Soup with Meatballs to the innovative Passatelli with Seafood, each recipe provides a unique culinary experience that highlights the versatility and adaptability of this remarkable dish. And for those with a sweet tooth, the Passatelli alla Giudia, a unique Roman Jewish dish featuring fried passatelli served with a sweet and sour sauce, promises an unforgettable culinary adventure.
So, prepare your palate for a heartwarming journey through the flavors of Italy with our comprehensive guide to Passatelli Soup. Let the enticing aromas and exquisite tastes transport you to the charming villages of Emilia-Romagna, where culinary traditions are celebrated and cherished.
PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)
Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!
Provided by Artandkitchen
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
- The mixture should be like a wet dough, barely holding together.
- If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
- Allow the dough to rest for approximately 20 minutes in a cool place.
- Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
- Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
- Serve immediately.
PASSATELLI SOUP
This is served in Bologna, Italy. Leonida Restaurant! The noodles are made from bread crumbs and egg. This could be one of the best soups ever made in Italy in my opinion! If you like soup, you will fall in love witht this soup and serve it all the time!
Provided by Timothy H.
Categories Stocks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot bring the chicken stock to a simmer. Combine the bread crumbs, semolina flour,Parmesan Cheese,baking power,salt,white pepper and lemon zest in a bowl.Mix very well.
- Beat the eggs in a small bowl. Dissolve the bouillon cube in a glass with 1/2 cup of hot chicken stock. Add the bouillon to the dry ingredients along with the beaten egg and melted butter. Stir together and knead it to form a smooth dough.
- Season the simmering stock with salt to taste. Place some of the dough in a spaetzle press or potato ricer. You can even use a box grader if you don't have either one of the above.
- Stir the noodles very gently to separate. Poach the noodles 1 minute or until they float and are tender. Do not over cook or they will fall apart. Using a skimmer or slotted spoon, transfer noodles to a bowl. Repeat with remaining dough.
- When all the noodles are cooked, pour the hot broth into the bowl. Optional: Garnish with chopped parsley and fresh grated Parmesan cheese.
Tips:
- Use fresh ingredients: Freshly grated Parmesan cheese, homemade chicken broth, and freshly chopped parsley will give your passatelli soup the best flavor.
- Don't overwork the dough: The dough should be just combined, otherwise the passatelli will be tough.
- Use a ricer or potato press to shape the passatelli: This will help you create evenly sized and shaped passatelli.
- Cook the passatelli in a large pot of boiling salted water: This will prevent the passatelli from sticking together.
- Serve the passatelli soup immediately: This will prevent the passatelli from becoming soggy.
Conclusion:
Passatelli soup is a delicious and easy-to-make Italian soup that is perfect for a cold winter day. With its rich, flavorful broth, tender passatelli, and hearty vegetables, this soup is sure to warm you up from the inside out. So next time you're looking for a comforting and satisfying meal, give passatelli soup a try. You won't be disappointed!
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