In the Emilian dialect, the rasdora is the mistress of the house and the queen of the cooker. A skilful and inflexible selector of raw materials to be used in the kitchen, any rasdora in Emilia would advise you to use only Parmigiano Reggiano Dop for making passatelli, and for truly special passatelli, only Parmigiano Reggiano Vacche Rosse.
Passatelli is an ancient, very simple and very nutritious dish, perfect for a Sunday lunch with the family or an energising brunch. Here is the recipe:
INGREDIENTS
4 whole eggs
200 g plain breadcrumbs
200 g Parmesan cheese Vacche Rosse
nutmeg
qb salt
lemon peel
Separately prepare the meat stock in which you will dip the passatelli.
Knead the ingredients for the passatelli adding grated lemon peel, plenty of nutmeg and a pinch of salt.
Let the mixture rest for about an hour, then mash it in a potato masher.
Drop them into the broth and cook for about four or five minutes, until the passatelli rise to the surface.
Serve them piping hot, sprinkled with grated Vacche Rosse Parmesan cheese.
