Passatelli in broth with asparagus, recipe with black pepper and parmesan


How to make passatelli in broth with asparagus by making a mixture with breadcrumbs, eggs, parmesan and butter, then mixing the passatelli with asparagus in the hot broth.

Ingredients for 4 people

- 120 g of breadcrumbs

- 3 eggs

- 8 spoons of parmesan

- 20 g of butter

- 1 liter of meat broth

- 12 asparagus

- nutmeg

- salt and black pepper

How to prepare passatelli in broth with asparagus

In a bowl put the breadcrumbs with the nutmeg, salt and eggs.

Beat everything with a fork, add the Parmesan, the softened butter at room temperature and mix until a firm and homogeneous mixture is obtained.

Recommended readings
  • How to make ricotta and spinach tortelli from Maremma
  • Timbale of rice and baked eggplant
  • Tagliatelle with saffron sauce and mussels
  • Pasta with gorgonzola and cooked ham
  • Tagliatelle with shrimp and peppers

Cover the container and let the dough rest in a cool and dry place for at least half an hour.

Meanwhile, wash and clean the asparagus, cutting the stems into rings and leaving the tips intact.

In a saucepan, boil the broth and dip the asparagus in the blanch for 2-3 minutes.

With the appropriate tool, resembling a colander with larger holes, form the passatelli by placing them on a lightly floured tray.

Pour the passatelli a little at a time into the boiling broth and cook for 5 minutes.

Serve them hot with a sprinkling of black pepper and parmesan cheese.

Tags: First classics