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Passatelli in clear broth

 

Serves 6

  • To make this soup, which originates from ancient cooking traditions in Romagna homes, mix together 150 grams of grated bread, 200grams of grated Parmesancheese, 4 whole eggs, a pinch of nutmeg and salt.Mix to a smooth paste and taste for salt.
  • Meanwhile bring 2 litres of excellent meat stock to the boil. With the help of a special tool (or a potato masher) make some passatelli, of the length you prefer and cook them in the boiling broth. They will be ready as soon as they come to the surface. Serve them very hot with grated Parmesan cheese.


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