Passatelli in chicken broth
6 servings
20 minutes
This is the national soup of the Italian region of Emilia-Romagna. It was restored for us by Giuseppe Davi, chef of the Moscow restaurant Butler.
1
Cut the chicken into pieces.
- Chicken: 1 piece
2
Send the chicken to the oven preheated to 220 degrees for 15 minutes. During this time, the chicken should acquire a nice golden crust.
3
Cut the large onion in half.
- Onion: 1 piece
4
Cut the carrot lengthwise into flat slices.
- Carrot: 1 piece
5
Fry the onion and carrot in a pan until golden crusts appear on both sides.
- Onion: 1 piece
- Carrot: 1 piece
6
Insert clove buds into the onion.
- Carnation: 6 pieces
7
Pour 15 liters of water into a pot. Add chicken, onion, carrot, parmesan rinds, and bay leaf. After boiling, reduce the heat to low and simmer for 10-12 hours. The result should be 8-10 liters of rich broth.
- Chicken: 1 piece
- Onion: 1 piece
- Carrot: 1 piece
- Parmesan cheese (rinds): 100 g
- Bay leaf: 4 pieces
8
Start preparing the dough for passatelli no later than 3-4 hours before the cooking ends.
9
Combine breadcrumbs and parmesan. Add part of the flour.
- Breadcrumbs: 120 g
- Grated Parmesan cheese: 120 g
- Wheat flour: 50 g
10
Add salt and black ground pepper to the dry mixture. Mix well.
- Salt: to taste
- Ground black pepper: to taste
11
Add finely grated zest of half a lemon to the mixture.
- Lemon: 1 piece
12
Add 1-2 grams of grated nutmeg to the mixture and mix thoroughly.
- Nutmeg: 2 g
13
Whisk 3 eggs separately.
- Chicken egg: 3 pieces
14
Gradually add eggs to the dry mixture, alternating with adding wheat flour, and mix.
- Chicken egg: 3 pieces
- Wheat flour: 50 g
15
Dust the table with wheat flour.
- Wheat flour: 50 g
16
Place the dough on the table and knead it thoroughly. The finished dough should not stick to your hands.
17
Shape a thick, elastic sausage from the dough.
18
Wrap the sausage in film and send it to the refrigerator for at least 3 hours.
19
After 3 hours, strain the prepared broth.
- Chicken: 1 piece
- Onion: 1 piece
- Carrot: 1 piece
- Parmesan cheese (rinds): 100 g
- Bay leaf: 4 pieces
- Carnation: 6 pieces
20
Pour into the pot as much broth as needed to serve at the table right now. One serving is 180 ml.
- Chicken: 1 piece
21
Place a pot with a portion of broth on the hot stove: the broth should not lose temperature.
22
Place the chilled dough sausage into a potato masher with large holes. Ideally, the hole diameter should be 2 mm. In Italy, there is a special aluminum press for making passatelli called ferro. If you don't have the right gadgets, roll thin sausages by hand using your palms.
23
Press the dough into hot broth. The resulting worms are passatelli. Ideally, their weight should also be 180 grams.
- Wheat flour: 50 g
24
Boil, stirring, for about 10 minutes until the passatelli float.
25
Salt the ready soup to taste.
- Salt: to taste