INGREDIENTS
150 g grated Parmigiano
Breadcrumbs 150 g
3 eggs - nutmeg - broth - salt - 1 lemon grated
PROCEDURE
Mix the eggs with the cheese, breadcrumbs, grated lemon peel, salt and some grated nutmeg, to obtain a homogeneous mixture. Cut into pieces about 3 cm tall and crush with the specific tool, by dropping the passatelli directly into boiling broth. In 5 minutes with little cooked. Serve in warm soup.
This is a simple dish typical of Romagna, but there is also a version of the Marche ... the next episode!
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