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Passatelli in meat stock

CoursePasta&Rice

TimeA few minutes

Ingredients

21-24.5 oz/600-700 g Cappello del Prete (pork meat)

¼ chicken or capon

1 beef bone

1 carrot

1 onion

1 stick celery

100 fl oz/3 l water

1 handful rock salt

1 garlic clove

1 thick stalk parsley

5.3 oz/150 g Parmigiano Reggiano cheese, grated

5.3 oz/150 g breadcrumbs

2 - 3 tbsp type "0" flour

3 eggs

Fine salt, to taste

Nutmeg, to taste

Parmigiano Reggiano cheese, grated for serving

Prepare this recipe with

Over 40 months maturation

Preparation

For the stock: Wash and peel the vegetables. Make a small incision in the meat and insert the garlic clove. Place all the ingredients inside a big pot filled with water. Bring to a boil over high heat. Using a skimmer remove the foam that forms on the surface and continue simmering over low heat for about 2 and a half hours. For a lighter stock, filter it when it's cold.
For passatelli: Mix all the ingredients in a bowl until the mixture is compact, if it is still too soft add more Parmigiano Reggiano. Leave to rest for about 30 minutes. In the meantime, bring the previously prepared stock to a boil. Put the passatelli mixture in a potato ricer and squeeze directly into the boiling pot, making sure to cut them at a maximum length of about 2 inches. Let them boil until they float to the surface.
Serve the broth and passatelli with grated Parmigiano Reggiano to sprinkle on top.
Alternatively, you can prepare the passatelli before putting the stock on to boil, using the same procedure, but placing them on a floured board and sprinkling a little semolina flour on them.

Tips: For richer-flavored passatelli, add finely chopped ham or mortadella to the mixture.