you ever have memories, as well as visual, olfactory also? That is when you hear a smell you can think of a situation that happened, or a time in your life? To me often. I happen to specialmodo when I smell the meat stock and passatelli.
Sunday morning I woke up with the smell of soup that my mother put on the fire in the morning at 7 am and took away about 12. Wafted the scent for the home and gave me a feeling of warmth, of family, of security that enveloped me. And then when you cook passatelli, more inviting scent. This tradition has stayed with me, and very often when I'm home on Sunday I make the broth and passatelli. This winter. But my mom is able to do it for mid-August!
passatelli And here's the recipe that I have always done so and has made them almost as Artusi.
For expenditure (6 / 7 people)
170 grams of bread crumbs
70 grams of grated parmesan
30 grams of beef marrow
3 eggs plus one yolk
smell nutmeg and lemon zest
Pellegrino writes:
Bone oiù serves to make them soft, and it is not necessary to dissolve the fire, just undo it with the custard and a knife. (Or, I say, use the milk). Mix everything together to form a firm dough bread, but give back a little bread crumbs to add it later if necessary.
passatelli are called because they take special steps to form their force through the holes of a specially made iron, because few families who have, in Romagna, for the reason that this soup is taken into account as well, in general, on account of the climate, there are all popular soups soaked the eggs of which are used almost daily.
You can also pass by the masher. (This I wrote it, why Artusi says, "You can also pass from the syringe)
170 grams of bread crumbs
70 grams of grated parmesan
30 grams of beef marrow
3 eggs plus one yolk
smell nutmeg and lemon zest
Pellegrino writes:
Bone oiù serves to make them soft, and it is not necessary to dissolve the fire, just undo it with the custard and a knife. (Or, I say, use the milk). Mix everything together to form a firm dough bread, but give back a little bread crumbs to add it later if necessary.
passatelli are called because they take special steps to form their force through the holes of a specially made iron, because few families who have, in Romagna, for the reason that this soup is taken into account as well, in general, on account of the climate, there are all popular soups soaked the eggs of which are used almost daily.
You can also pass by the masher. (This I wrote it, why Artusi says, "You can also pass from the syringe)
Here's the thing to do passatelli
and out so
and eat soup, or even wanting to dry .... but that's another recipe and I will give again.
In Romagna was, inevitably, the soup of the day of Easter. It 's interesting to note that the Easter soups are often in the folk tradition, with eggs and bread for a clear symbolic reference to the myth of rebirth (Egg).
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