Passatelli in broth and Grana Padano Riserva
Ingredients150 g bread crumbs
150 g Grana Padano Riserva
1 l beef broth
PreparationIn a bowl, mix the breadcrumbs with grated Grana Padano Riserva, lemon zest and a pinch of nutmeg.
Add the beaten egg and pinch of salt, stir well until the mixture is compact and well combined.
Form the dough into a ball, cover it with plastic wrap and set aside for at least 1 hour.
Make the passatelli by pressing the dough through a potato ricer and slicing them off with a knife.
Cook the passatelli in boiling broth for 2-3 minutes, until they rise to the surface.
Serve the passatelli in broth topped with grated Grana Padano.