Passatelli in Fish Broth Recipe (Passatelli in brodo di pesce)

Passatelli Fish Broth is a cherished dish that hails from the culinary traditions of Italy. Originating from the Emilia-Romagna region, this soup combines the unique texture of passatelli, a type of pasta made from breadcrumbs, with the rich flavors of a savory fish broth. Over the years, variations have emerged, but the heart of the dish remains the same. It’s a testament to Italy’s ability to transform simple ingredients into a symphony of flavors, making it a favorite in households and restaurants alike.

• Preparation Time: 30 minutes
• Cooking Time: 1 hour and 15 minutes
• Total Time: 1 hour and 45 minutes
• Servings: 4
• Calories: 645 per serving

Ingredients (with suggested replacements):

• 500 g of fish bones
• 1 celery stalk
• 1 onion
• 1 carrot
• 1 bay leaf
• 1 tomato
• Parsley
• Salt
• 5 eggs
• 300 g of grated Parmesan cheese
• 300 g of grated stale bread
• Grated lemon zest
• 1 finely chopped garlic clove
• Parsley
• Salt
• Pepper

Preparation Instructions:

1. Prepare the Broth: In a pot, pour one liter of water and add all the indicated vegetables. Add the fish bones, season with salt, and cook for about an hour. Strain the broth through a sieve.
2. Prepare the Passatelli: In a bowl, beat the eggs with the bread and grated cheese. Add some grated lemon zest, finely chopped garlic, salt, and pepper. Mix well until you achieve a fairly firm consistency.
3. Shape the Passatelli: From the mixture, create long, thin rolls (about 2-3 millimeters thick). Cut them into small pieces of 3-4 centimeters or use a specific tool for passatelli.
4. Cook the Passatelli: Drop them into the boiling fish broth and cook for a few minutes. Once done, transfer everything to a soup tureen and serve the passatelli in broth sprinkled with chopped parsley.