> In Emilia-Romagna passatelli are eaten as a nutritious
> Soup Garnish in real beef soup. A
> acquaintance told me enthusiastically about it, the same know
> and you won’t find them on the menu in restaurants either.
> According to the description, the passatelli quantity is made of breadcrumbs, eggs,
> flour and grated parmesan and with a lot of force it is put through
> a perforated sieve into the boiling clear soup. I tried,
> to make the specialty the same way, unfortunately without success. It must
> probably at the right consistency of the quantity or at my
Related Recipes:
Goulash with SpaetzleThe beef is cut into small pieces and washed. In the meantime, roast some long-cut onions in lard in a...
Nettle Soup with Tarragon EggFor the nettle soup with tarragon egg pour boiling water over nettles, drain and chop. Slice shallots, sauté...
Beet Soup with Horseradish GnocchiWash, peel and cut the beets into small cubes. Peel the onion and chop finely. Peel the apple, quarter it and...
Potato and Vegetable Soup with Black Forest HamFor the potato-vegetable soup with black forest ham, first cut onion, garlic, carrot, yellow beet ,celery and...
Entrecôte with Bread CrustFor the entrecôte with breadcrumb crust, preheat the oven to maximum top heat (250°C). Then for the bread...
Red Cabbage Soup with Caramelized DumplingsFor the red cabbage soup with caramelized dumplings, first finely chop the shallots for the soup and sauté...
Nettle Soup with Lupine WaffleFor the nettle soup with lupine waffle, peel and coarsely dice the vegetables. Sauté the onions in the butter...
Pea Soup with Bread DumplingsClean and grate the carrots. Heat some oil in a pot, fry the carrots, add the peas and briefly fry the flour...
Nettle Soup with Crispy Bread CubesFor the nettle soup with crispy bread cubes, blanch the nettle leaves, then rinse in cold water and drain...
Potato and Leek Soup with Bacon ChipsFor the potato-leek soup with bacon chips, clean the leek, cut in half lengthwise, wash well and cut into...