Minestra di Passatelli from Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi
Here are two recipes which, apart from quantity, differ very little from one another.
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Cooking tools:
- Passatelli press
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
Ingredients
- nutmeg or lemon zest as above
- 1 egg yolk
- 70 grams (about 2-½ ounces) of Parmesan cheese
- 3 whole eggs
- 170 grams (about 6 ounces) of bread crumbs
- 30 grams (about 1 once) of beef marrow
- a dash of nutmeg, or lemon zest, or both
- 40 grams (about 1-⅓ ounces) of grated Parmesan cheese
- 2 eggs
- 100 grams (about 3-½ ounces) of bread crumbs
- 20 grams (about ⅔ of an ounce) of beef marrow
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