Passatelli in Chicken Broth
⏳ Time
20 minutes + 12 hours
🥕 Ingredients
16
🍽️ Servings
6
Description
This is a national soup from the Italian region of Emilia-Romagna. It has been brought back for us by John Smith, the chef of a popular restaurant in New York.
Ingredients
- Poultry - 1 piece
- Carrot - 1 piece
- Onion - 1 piece
- Parmesan Cheese - 5 oz
- Bay leaf - 4 pieces
- Clove - 6 pieces
- Olive Oil - 0 fl oz
- Breadcrumbs - 5 oz
- Grated Pecorino Pepato Cheese - 5 oz
- Wheat Flour - 0 oz
- Chicken Egg - 3 pieces
- Nutmeg - 0 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Green peppercorns - 5 pieces
- Lemon - 1 piece
Step by Step guide
Step 1
Cut the chicken into pieces.
Step 2
Place the chicken in an oven preheated to 430°F for 15 minutes. During this time, the chicken should develop a nice golden crust.
Step 3
Cut a large onion in half.
Step 4
Cut the carrot lengthwise into flat wedges.
Step 5
Sauté the onion and carrot in a pan until golden brown on both sides.
Step 6
Insert the cloves into the onion.
Step 7
Pour 15 liters of water into a pot. Submerge the chicken, onion, carrot, Parmesan rinds, and bay leaf. Once it reaches a boil, reduce the heat to low and simmer for 10–12 hours. The result should be 8–10 liters of rich broth.
Step 8
No later than 3–4 hours before the cooking is finished, start preparing the dough for the passatelli.
Step 9
Combine the breadcrumbs and Parmesan cheese. Add some of the flour.
Step 10
Add salt and ground black pepper to the dry mixture. Stir well.
Step 11
Add the finely grated zest of half a lemon to the mixture.
Step 12
Add 1–2 grams of grated nutmeg to the mixture and stir thoroughly.
Step 13
In a separate bowl, beat 3 eggs.
Step 14
Gradually pour the eggs into the dry mixture, alternating with the addition of wheat flour, and mix well.
Step 15
Dust the countertop with wheat flour.
Step 16
Place the dough on the countertop and knead it thoroughly. The finished dough should not stick to your hands.
Step 17
Shape the dough into a thick, firm sausage.
Step 18
Wrap the sausage in plastic wrap and refrigerate for at least 3 hours.
Step 19
After 3 hours, strain the finished broth.
Step 20
Pour into the pot enough broth to serve immediately. One portion is 180 ml.
Step 21
Place a pot with a portion of broth on the hot stove: the broth should not lose its temperature.
Step 22
Place the chilled dough sausage into a potato ricer with the largest holes possible. Ideally, the diameter of these holes should be 2 mm. In Italy, there is a special aluminum press for making passatelli called a 'ferro.' If you don't have the right gadgets on hand, roll the thinnest sausages by hand using your palms.
Step 23
Press the dough through a ricer into the hot broth. The resulting little worms are the passatelli. It's ideal if their total weight is also 180 grams.
Step 24
Cook, stirring, for about 10 minutes, until the passatelli float to the surface.
Step 25
Season the finished soup to taste.
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