| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats, Vegetables |
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 3 |
|
Whole eggs |
|
|
Nutmeg; to taste |
| 1 |
|
Lemon; zested |
| 4 |
oz |
Parmigiano-Reggiano cheese |
| 4 |
oz |
Bread crumbs |
|
|
Salt to taste |
| 1 |
qt |
Broth; (either chicken, |
|
|
; meat, vegetable) |
INSTRUCTIONS
Mix 3 eggs in a ceramic bowl. Add nutmeg and lemon zest. Beat this mixture
with a wire whip. Add the cheese and the bread crumbs. Add salt to taste.
*This consistency should be the same as a potato puree. If it comes out too
hard, add some broth to soften it and if it comes out too soft, add some
more bread crumbs.
Heat the broth. While boiling, strain the dough using a strainer with large
holes (3/8 of an inch diameter) directly into the boiling broth and lower
the flame to avoid breakage which can occur from water that is boiling very
rapidly.
If you wish to save any leftovers, take a flat dish and sprinkle it with
some bread crumbs and a pinch of flour. Place the Passatelli on it, cover
with plastic wrap and freeze immediately.
Converted by MC_Buster.
Per serving: 656 Calories (kcal); 19g Total Fat; (26% calories from fat);
31g Protein; 90g Carbohydrate; 561mg Cholesterol; 1146mg Sodium Food
Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0063
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”