100gCured meats (such as prosciutto or pancetta), finely chopped
1LChicken or vegetable broth
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Istruzioni
In a large mixing bowl, combine the bread crumbs and grated Parmesan cheese.
Add the eggs to the bowl and mix well until the ingredients are evenly combined.
Gradually add the chopped cured meats to the mixture, ensuring they are well distributed throughout the dough. Season with salt and pepper to taste.
Once the dough is well mixed, let it rest for about 15 minutes to allow the flavors to meld together.
While the dough is resting, bring the chicken or vegetable broth to a simmer in a large pot.
Using a passatelli press or a potato ricer with large holes, press the dough directly into the simmering broth. As you press the dough, cut it off into small pieces about 4-5cm (1.5-2 inches) long.Alternatively, you can roll the dough into long, thin ropes on a floured surface and cut them into smaller pieces.
Let the passatelli cook in the broth for about 3-5 minutes, or until they float to the surface.Be careful not to overcrowd the pot - cook them in batches if necessary.
Once the passatelli are cooked, remove them from the pot with a slotted spoon and transfer them to serving bowls.
Ladle some of the hot broth over the passatelli in each bowl, ensuring they are well coated.
Garnish with freshly chopped parsley and additional grated Parmesan cheese, if desired.
Serve the passatelli with cured meats immediately while hot.