Passatelli In Brodo Recipe
Ingredients
| One 4-pound chicken | ||
| Water | 3 Quart | |
| Sodium chicken broth | 1 Quart | |
| Onion | 1 , halved | |
| Carrot | 1 , halved | |
| 1 celery rib, halved | ||
| Bay Leaf | 1 | |
| Whole black peppercorns | 1 Teaspoon | |
| One 4-ounce Parmigiano-Reggiano rind | ||
| Kosher salt | 1 To taste | |
| 2 ounces mortadella, cut into 1/2 inch pieces | ||
| Eggs | 4 Large | |
| Egg yolk | 1 Large | |
| Lemon zest | 1 Teaspoon, finley grated | |
| Pinch of freshly grated nutmeg | ||
| Plain bread crumbs | 1 1/4 Cup (16 tbs), dried | |
| 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving | ||
| 2 tablespoons unsalted butter, cut into 6 pats | ||
Directions
1. In a soup pot, bring the chicken, water, broth, onion, carrot, celery, bay leaf and peppercorns to a boil. Simmer over low heat for 2 hours. Add the cheese rind and simmer for 1 hour. Strain the broth and discard the solids. Skim well and season with salt. You should have 10 cups.
2. Meanwhile, in a mini food processor, pulse the mortadella until finely chopped. Add the eggs, egg yolk, lemon zest and nutmeg and process to a loose paste. Transfer the mixture to a medium bowl and stir in the bread crumbs, the 1/4 cup of grated cheese and 1/2 tablespoon of kosher salt; the dough will be stiff. Knead the dough with your hands until the ingredients are evenly combined.
3. In a large saucepan, bring 4 cups of the broth to a gentle boil. Working in 3 batches, transfer 1/2 cup of the dough at a time to a potato ricer with large 1/4 inch holes. Squeeze 2-inch lengths of the dough into the simmering broth, cutting the dumplings with a paring knife. Repeat immediately with another 1/2 cup of dough. Stir and cook gently just until the passatelli float to the surface and are tender, about 2 minutes. Using a skimmer, transfer the passatelli to a large bowl. Repeat with the remaining dough. Save the broth in the saucepan for another use.
4. Bring the remaining 6 cups of broth to a simmer. Spoon the passatelli into 6 bowls and top with the pats of butter. Pour the hot broth on top and serve right away, passing grated cheese at the table.
2. Meanwhile, in a mini food processor, pulse the mortadella until finely chopped. Add the eggs, egg yolk, lemon zest and nutmeg and process to a loose paste. Transfer the mixture to a medium bowl and stir in the bread crumbs, the 1/4 cup of grated cheese and 1/2 tablespoon of kosher salt; the dough will be stiff. Knead the dough with your hands until the ingredients are evenly combined.
3. In a large saucepan, bring 4 cups of the broth to a gentle boil. Working in 3 batches, transfer 1/2 cup of the dough at a time to a potato ricer with large 1/4 inch holes. Squeeze 2-inch lengths of the dough into the simmering broth, cutting the dumplings with a paring knife. Repeat immediately with another 1/2 cup of dough. Stir and cook gently just until the passatelli float to the surface and are tender, about 2 minutes. Using a skimmer, transfer the passatelli to a large bowl. Repeat with the remaining dough. Save the broth in the saucepan for another use.
4. Bring the remaining 6 cups of broth to a simmer. Spoon the passatelli into 6 bowls and top with the pats of butter. Pour the hot broth on top and serve right away, passing grated cheese at the table.
Chef
