Meat Passatelli Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g beef fillet
- g breadcrumb
- g grated Parmesan
- g beef marrow
- g butter
- egg yolks
- salt
- nutmeg
Instructions
- Pound and sieve the beef fillet; crush marrow and butter together and combine with the meat.
- Add breadcrumb, Parmesan, yolks, salt and nutmeg to make a firm dough.
- Press through the passatelli iron into broth and boil ten minutes; serves six.