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4 January 2012 // flaviabi // 4 Comments » Leave a comment


Let’s try to eat some soups…to forget what we had last days….

Ingredients for 4 people: 400 gr. Parmigiano cheese, 200 gr. Two days bread, four eggs and a little ’of nutmeg.

Basic rule was that the dose of Parmesan cheese was more abundant than that of the bread crumbs to make the soup tastier.
Grate the dry bread, cheese and nutmeg. Mix everything  with the eggs in order to obtain a  well compacted mixture.
The preparation of passatelli should be made using the  typical instrument, the so-called ”fe fer from the pasadell” but you can use the potatoes’ masher because it is much more comfortable . At this point, ”squeeze”  the mixture directly into the boiling broth , forming short spaghetti. Boil  few minutes and serve very hot


  1. erika says:

    :-) !!! Strepitosa, come sempre! Sono buoooooooooooooonissimi!!! erano mesi che cercavo di recuperare questa ricetta. Dalle mie parti si mangiano fatti a piccole palline… me li faceva sempre la mia nonna… domani, li faccio io per lei!!! grazieeeeee!!!

    • flaviabi says:

      io ne potrei mangiare un vagone, alla faccia della dieta!! ma essendo zuppa…..mi sento meno in colpa! Adesso sto rifacendo le pinoccate perchè Silvia non le ha mangiate a Natale! altro milione di calorie che si posiziona sul giro vita!

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