There is no Christmas without passatelli, I prepare them only with my grandmother’s recipe

There is no Christmas without passatelli, I prepare them only with my grandmother’s recipe

There are recipes that characterize Christmas, dishes that we cannot do without… and without a shadow of a doubt, passatelli is part of this long list!

Well yes, there are certain things that we cannot give up in view of Christmas, as in the case of the passatelli recipe, everyone undoubtedly loves them and the preparation is really very simple.

Based on this motivation, we must act by asking ourselves the following question: why deprive yourself of such a good, typically Christmas dish to become the undisputed queen of the culinary scene?

Christmas passatelli, grandma’s recipe!

Over the years I have learned that grandmothers are always right in all areas of life and especially in cooking, which is why I prepare Christmas passatelli following her recipe that she herself had. opportunity to refine over time from preparation to preparation. Below is the list of ingredients for preparing our passatelli:

150 grams of breadcrumbs,

100 grams of grated parmesan,

10 grams of flour,

1 liter of meat (click here for the recipe)

the zest of half a lemon,

nutmeg,

sale.

We prepare passatelli as tradition dictates

Let’s start preparing our passatelli. Take the eggs and whisk them in a bowl, adding the salt and the grated zest of half a lemon. After that, we move on to a very important step that requires our attention: we gradually pour the breadcrumbs, parmesan and flour into the bowl with the eggs, working the ingredients together and without forgetting the nutmeg, so as to obtain a dough soft, compact and elastic. Leave to rest wrapped in cling film for at least 30 minutesbut it would be even better if you could let it sit for two hours.

Once the necessary time has elapsed, put the meat broth in a saucepan and bring it to the boil. Then we take a potato masher and place our previously prepared dough inside, cut the passatelli from time to time with a length that should not exceed 6 cm.

Serve the passatelli in a soup tureen and, for those who wish, add a little more grated parmesan and a spoonful of raw oil…the result will be incredible and your passatelli will not only be delicious, but also perfect. All this, while putting into practice very few of our grandmother’s tips, which have already proven themselves.