Passatelli Remember the capon? That capon midsummer? (
is here )
gloriously used for a single stock for passatelli. Succeeded very well, so it's better if you can repeat over and outstanding flavor.
Passatelli are basically a brilliant balance of bread and cheese held together the egg flavored with nutmeg and lemon peel.
dish par excellence of the most important festivals and celebrations, is the pot used in soup on the menu for Christmas and beyond.
find the recipe here. (Wikipedia: The dish, which is mentioned in the recipe dell'Artusi, discende probabilmente dalla "tardura", minestra di uova, formaggio e pangrattato ricordata da
Michele Placucci , tradizionalmente servita alle puerpere.)
| Regioni: | Emilia-Romagna , Marche |
| Zona di produzione: | Emilia, Romagna, Provincia di Pesaro e Urbino |
Le varianti utilizzate ormai sono molteplici, si mangiano in brodo ma anche asciutti e si è raggiunto un equilibrio dell'impasto tale da essere anche utilizzati per produzioni semi industriali. Per avere maggior consistenza e "robustezza" tali da essere utilizzati anche dry is recommended to use a pinch of flour and egg yolks instead of whole eggs that we use to passatelli in stock. For main courses are recommended
truffles, mushrooms, bacon and seafood and comic rock, with cuttlefish and squid with vegetables. In short, to a dish eaten only on holidays now you can eat as many times as if they recognize the goodness and the desire to eat.
Tools used:
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Tool for passatelli (with potato masher of the finer holes) used in low-Romagna and Marche high ( silviaincucina.it ). Tool very similar to that used for sp ä tzle in Trentino
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