UNITY OF ITALY: A RECIPE

PASSATELLI IN STOCK

THIS IS ONE OF THE MOST CLASSIC SOUP ORIGINATING IN THE REGION EMILIA ROMAGNA. NOT EVERYBODY HAD ACCESS TO THE INGREDIENTS NEEDED, SO IT WAS CONSIDERED A DISH TO BE EATEN ON SPECIAL OCCASIONS OR A DISH FOR THE WELL-OFF.

INGREDIENTS

IT SERVES 4

120g grated parmesan cheese

120g dry bread crumbs

3 eggs

Grated peel of one lemon

Salt , nutmeg, meat stock

Beef bone marrow

PREPARATION

Soften the bone marrow and mix it with all the other ingredients. Work them till you obtain a fairly firm dough. If it is too hard, add a little bit of stock. Then pass the dough, a little at a time, through a special machine for passatelli or a potato masher set to the largest diameter outlet.

As it emerges cut it into pieces of about 4 cm in length. Put them into the boiling stock. The passatelli are ready as soon as they come to the surface.