Passatelli

Passatelli in broth.

Meldola

Ingredients for four people:



2 eggs, 200 gr. of Parmesan cheese, 300 gr. of grated bread, a lemon rind, nutmeg, a pinch of salt.
Broth:
Put a bull bone, two pieces of beef, a chicken wing and a chicken leg in cold water. Let the water boil and salt it. Add a little bit of rosemary, one carrot, a celery, two onions and three cherry tomatoes. Decrease the fire and let it cook for 2-3 hours. Switch off the fire, take out the meat and the vegetables; let the broth get a little bit colder and skim the fat from the broth, then strain it.
Passatelli:
Mix all the ingredients until the mixture gets solid. Make a ball out of the mixture and leave it for one hour. Boil the broth and take the specific tool (a metal plate with little holes). Press the mixture with this tool, let the passatelli fall into the broth and check that they don't break during this procedure. When the passatelli float on the surface of the broth switch off the fire.