They could be called the kings of Romagna's culinary tradition: we are talking about passatelli, unmistakable "strands" prepared with eggs and breadcrumbs that make holidays such for the palate as well.
Their presence on tables set during festivities and holidays is unfailing. Traditionally, passatelli are enjoyed in broth, but there are also numerous "dry" variants. Regardless of the preferred version, the recipe for preparing them is the same: eggs, grated Parmesan cheese, breadcrumbs, nutmeg or lemon zest. After mixing all the ingredients, you need to create a homogeneous dough ball.
Once again, this typical dish also owes its name to the shape it takes. As Pellegrino Artusi explains in his "L'arte di mangiar bene," they are called passatelli because they take their special shape by passing by force through the holes in the iron with which they are created. Don't own it? No worries. Today, we also frequently make use of the potato masher but you can also pass them with a syringe.
Rough and fairly consistent, their length varies depending on the tool that is used to create them. While it is true, therefore, that different tools are used to make this soup, it is also true that each family has its own recipe that is distinguished by small variations.
It is not uncommon, therefore, to be able to enjoy delicious and innovative proposals, such as passatelli with sole ragout. Free rein, then, to creativity and bon appetit! (riminiatavola.it)
