Passatelli in fish broth is a tasty and delicate first course originating from Romagna. The passatelli, made with breadcrumbs, grated cheese, eggs, lemon, and spices, are cooked in an aromatic fish broth, enriched with soles, gurnard, scampi, and the aromas of the herb bundle. This dish is a true delight for the palate, ideal to enjoy on cold winter days.
Clean the fish: skin the soles, remove the heads from the scampi and shell the tails; gut the gurnard by opening it along the ventral line
Fillet the soles and the gurnard; keep all the fish and scampi scraps in running water for 30 minutes to purge them completely
Brown the aromatic vegetables in a large saucepan with a generous knob of butter; add the broken fish scraps, let them wilt for 5 minutes, flavor with the herb bundle, fennel seeds, chili pepper, and a sachet of saffron; add 2 liters of water, a pinch of salt, pepper, and let it boil over very low heat for about 50 minutes: you should obtain a clear broth
For the passatelli
Grater
Citrus Juicer
Pan
Pot
Strainer
Store the broth and passatelli separately in the refrigerator for up to 2 days.
Traditional dish of Romagna cuisine.
Italia
| Energy (kcal) | 193.52 |
| Carbohydrates (g) | 4.13 |
| of which Sugars (g) | 1.49 |
| Fat (g) | 13.44 |
| of which Saturates (g) | 5.84 |
| Protein (g) | 13.83 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.1 |
