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Passatelli soup Recipe

Passatelli soup
Source: danon

Ingredients

  • 160 g Baby spinach
  • 125 mL (½ cup) Breadcrumbs
  • 1 Eggs
  • 50 g Parmesan cheese shavings
  • 750 mL (3 cup) Chicken broth
  • 1 pinch nutmeg
  • 10 mL (2 teaspoon) balsamic vinegar
  • 1 pinch Black pepper
  • 30 mL (2 tablespoon) Olive oil
  • 1 pinch Salt
PREP TIME
20m
COOK TIME
25m
TOTAL TIME
45m
YIELD
2

Instructions

  • Pour the breadcrumbs, nutmeg and a pinch of salt in a bowl.
  • Add the egg and gently blend with your hands to make dough.
  • Let rest and cool for 20 minutes.
  • In the meantime, rinse and spin the spinach.
  • Toss them in a salad bowl with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar.
  • Add salt and pepper.
  • Push the dough through the large-holed disk of a vegetable mill or a potato masher (unless you have a "passatelli iron") to obtain short pastas (3 cm) like noodles.
  • In a saucepan, bring the chicken broth to a boil and immerse in the pasta.
  • As soon as they rise to the surface, they are cooked.
  • Drain, season with salt and pepper and sprinkle with parmesan.
  • Serve the passatelli soup along with the baby spinach salad.

DinnerSnacksSoups

A recipe from danon

https://www.flyers-on-line.com/data/recipes/775/passatelli-soup.jpg

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