PASSATELLI IN BRODO
Originating in Emilia-Romagna, this type of pasta consists of leftover stale bread, which is made into breadcrumbs enriched with egg and grated Parmesan.
SERVES 4
PREP 25 MINS, PLUS
CHILLING
COOK 5 MINS
✣ 100g stale breadcrumbs
✣ 100g grated Parmesan cheese, plus extra to serve
✣ 2 eggs
✣ 2 pinches of grated nutmeg
✣ Zest of ½ a lemon
✣ 1ltr chicken stock
✣ Plain flour, for dusting
1 Combine all the ingredients (except the flour for dusting
