Passatelli in Brodo 

Passatelli in Brodo is a traditional Italian dish from the Bologna region, made from a dough made of breadcrumbs, grated Parmesan cheese, eggs, and nutmeg, that is extruded through a special tool called a Passatelli press, or a potato ricer, into a flavorful broth, usually chicken or beef. The resulting Passatelli are similar in shape to dumplings and are often served as a first course.

Ingredients:

• 2 cups breadcrumbs
• 1 cup grated Parmesan cheese
• 2 eggs
• 1 tsp nutmeg
• 1 tsp salt
• 4 cups chicken or beef broth

Instructions:

1. In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, eggs, nutmeg and salt. Mix well until a dough forms.
2. Fill the Passatelli press or a potato ricer with the dough.
3. Bring the broth to a boil in a large pot.
4. Extrude the dough directly into the boiling broth, a little at a time.
5. Cook the passatelli for 2-3 minutes or until they float to the surface.
6. Using a slotted spoon, remove the passatelli from the broth and place them in a serving bowl.
7. Ladle the broth over the passatelli and serve hot.