| Recipe of the Countess Nera dei Passatelli in Broth Ingredients120 g of breadcrumbs120 g of grated Parmesan cheese40 g of butter2 eggs1 litre of meat broth from Moscatasale Preparation Put the breadcrumbs and parmesan cheese into a bowl, mix them and add the butter that you have melted in a bain-marie. Beat the eggs slightly, pour them into the bowl and add a few pinches of salt and a little grated nutmeg. Mix the ingredients and knead them until you get a firm dough. If it is too soft, add some breadcrumbs, if too dry a few tablespoons of broth. Put a pot with the broth on the heat and bring it to the boil. if you do not have the appropriate tool, put the mixture, a little at a time, in a potato ricer with large holes. Place them on top of the pot, placed on a high flame, and press the mixture by dropping directly into the broth of the vermicelli, about 3 cm long. To get the right size help yourself with a knife passing it under the potato ricer. When the passatelli come to the surface, transfer them with the broth to the soup tureen and serve immediately with a generous sprinkling of grated Parmesan cheese. |
