Minestra in Brodo con Passatelli Romagnoli Fini
Romagna, Emilia-Romagna
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Romagna, Emilia-Romagna
II
Description
Passatelli are Romagna's winter soup: a dough of Parmigiano Reggiano, day-old bread, egg, nutmeg, lemon zest, and a tablespoon of flour pressed through a special iron with large holes directly into simmering capon or beef broth. The dough threads cook in the broth in under 2 minutes and should be served immediately — they continue absorbing broth on standing and turn mushy. When fresh, they are yielding but have structure, deeply savoury from the cheese.
III
The Thread
—A dough pressed or shaped into a clear stock — the Alpine parallel to the pasta-in-broth tradition Austrian
—Dense savoury dumpling cooked in clear beef broth — the Central European counterpart German
—Cheese-enriched quenelle poached in clear consommé — the fine-dining equivalent French
IV
Flavour Context
Yielding, deeply savoury cheese-and-breadcrumb threads floating in a golden capon broth — Romagna's winter tonic, demanding good broth and perfect timing
Pillars V — VII
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