Passatelli in meat stock
For the stock:
600-700 g di Cappello del Prete (pork meat)
¼ chicken or capon
1 beef bone
1 stick celery
3 l water
1 handful rock salt
1 garlic clove
1 thick stalk parsley
150 g Parmigiano Reggiano cheese, grated
150 g breadcrumbs
2 - 3 tbsp type “0” flour
Fine salt, to taste
Nutmeg, to taste
Parmigiano Reggiano cheese, grated for serving
For the stock: Wash and peel the vegetables. Make a small incision in the meat to insert inside the garlic clove. Place all the ingredients inside a big pot filled with water. Put over high heat and bring to a boil. Using a skimmer remove the foam that forms on the surface and continue cooking on slow heat for about 2 and a half hours. If you want to have a lighter stock, filter it when it’s cold.
For passatelli: Mix all the ingredients in a bowl until obtaining a compact mixture, if it is still too soft add more Parmigiano Reggiano. Leave to rest for about 30 minutes. In the meantime, bring to boil the stock prepared ahead of time. Put the passatelli mixture in the potato squeezer and squeeze directly into the boiling pot, making sure to cut them at a maximum length of about 5 cm. Let them boil until they float to the surface.
Serve the broth and passatelli, and put on the table grated Parmigiano Reggiano for diners to sprinkle on as they wish.
Alternatively, you can prepare the passatelli before setting the stock to boil, using the same procedure, but placing them on a floured board and sprinkling a little semolina on them.
Tips: You can make the passatelli even more fully flavoured, by adding Italian cooked ham or mortadella to the mixture.