THEpassatellithey can be an excellent ally in the fight against food waste. It is a dish originating from Emilia Romagna, easy to prepare and ... based on leftovers.
There are many ways tosave in the kitchen, you can cook with the dishwasher, make the most of the heat emitted by the oven ereduceat a minimumfood waste. Today we talk about stale bread. Many people are used to eating only fresh bread. Those who live alone must not give up fresh bread, this, once purchased, can be cut into slices and frozen in single-dose portions to be defrosted when needed. When the bread is now stale it can be toasted and served with bruschetta topped with olives, tomatoes, corn, tuna ... it can give life to crunchy Neapolitan freselle or it can become the main ingredient of passatelli.
The ingredients for four people:
200 grams of finely grated stale bread
200 grams of grated Parmesan cheese
20 grams of butter
35 grams of flour
2 liters of broth
nutmeg and salt as required
pepper to taste
THEpassatellithey are mixed by mixing eggs, bread and 150 grams of Parmigiano Reggiano cheese. Add butter, flour, salt, pepper and nutmeg. Wrap the dough in cling film and let it rest for at least 20 minutes. While waiting, prepare 2 liters of broth preferably with capon. Bring the broth to a boil.
If you have the appropriate iron, continue with the creation of the classic shape ofpassatelli, alternatively you can put the dough in a potato masher of which you will have to use the disc with the largest holes. Put the mixture in the potato masher and press the mixture until you get strips about a finger long. THEpassatelliso prepared they must fall directly into the broth. Cook and serve in bowls with broth and a generous grating of cheese.