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Meat, Italy

Passatelli in broth

Passatelli in broth is an Italian recipe from Romagna for 4 people, ready in 1 hour, medium difficulty, for €2.50 per person. They're small dumplings made of breadcrumbs, parmesan, and egg, poached in a beef and carrot broth. The key to success is the dough, neither too soft nor too dry, pressed directly over the simmering broth.

I'm suggesting passatelli from Romagna, little dumplings of bread and parmesan that cook right in a good broth.

Passatelli in broth
Total time
1 h
Difficulty
Medium
Cost per person
€2.50
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Passatelli look a bit like pasta but they aren't, they're small tender dumplings of breadcrumbs and parmesan that gently swell in the broth. The texture is soft inside, slightly tender on the surface, with the straightforward flavor of parmesan and a hint of nutmeg and lemon that lifts the whole dish. The beef shank and carrot broth brings depth, simmered slowly to stay clear.

This is a Sunday dish or a winter evening meal, the kind you serve as a generous starter or a one dish meal when it's cold outside. Mon Chou suggests this recipe to rediscover a simple Italian family tradition, made with ingredients you almost always have on hand. Plan for a calm evening to make it, between simmering the broth and shaping the passatelli.

The ingredients

4 people

Butcher

  • Beef shank 400 g

Fruits and vegetables

  • Carrots 2
  • Onion 1
  • Lemon 1

Pantry

  • Wateroften in the pantry 1.5 l
  • Breadcrumbsoften in the pantry 150 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Grated parmesan 120 g
  • Eggs 3

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Put the beef shank, carrots, and onion in cold water, bring to a simmer, and cook gently. 45 min

    A very low heat gives a clear broth and keeps the meat tender.

  2. Mix the breadcrumbs, parmesan, eggs, nutmeg, and a bit of lemon zest until you get a firm dough.

    If the dough is too sticky, add a little more breadcrumbs, if it crumbles, add a spoonful of broth.

  3. Let the dough rest while the broth finishes cooking. 10 min

    Resting lets the breadcrumbs swell, making the dough easier to press.

  4. Strain the broth, bring it back to a simmer, and press the dough over it to form small sticks that drop in. 5 min

    Cut the sticks to finger length with a small knife as they come out.

  5. Serve the passatelli in deep bowls with a few slices of beef and the broth piping hot.

    Add a splash of lemon and a little parmesan right before serving.

Our tips to get it right

  • Use fine dry breadcrumbs, coarse breadcrumbs make passatelli that fall apart in the broth.
  • Taste the broth before poaching the dough in it, that's the moment to adjust the salt since passatelli contain almost none.
  • Work the dough quickly without overmixing, it just needs to hold together, too much handling makes it elastic.

The variations

  • Swap the beef shank for a whole chicken for a lighter tasting broth, the cooking time stays about the same.
  • For a vegetarian version, make a well flavored vegetable broth and keep the same breadcrumb and parmesan dough.
  • To save time, use a ready made beef broth and spend your time shaping the passatelli instead.

What to serve it with

  • A glass of light red wine
  • Grilled country bread
  • A simple green salad

Storage

The passatelli dough keeps for 1 day in the fridge wrapped in plastic, but they taste best poached just before serving. The broth keeps for 2 to 3 days in the fridge in a sealed container and freezes well. Reheat the broth gently before poaching fresh passatelli in it.

Questions about this dish

Can you make passatelli ahead of time?

You can make the dough a few hours ahead and keep it wrapped in the fridge. It's best to shape and poach the passatelli just before serving to keep their soft texture.

Can you replace the parmesan?

You can use pecorino for a saltier, sharper flavor. Avoid milder cheeses, they don't have enough character to stand up to the broth.

What if the dough won't press through?

If it's too sticky, add a spoonful of breadcrumbs, if it crumbles, add a spoonful of warm broth. A potato ricer with large holes makes shaping much easier.

Can you freeze passatelli?

Raw passatelli freeze well on a tray before being poached straight from frozen into the simmering broth. The broth alone also freezes easily in a sealed container.

How long does it take to make a bowl of passatelli in broth?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a bowl of passatelli in broth?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bowl of passatelli in broth cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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