Gluten-free Passatelli in chicken broth –
In a cold winter evening, there is nothing better than a nice hot broth. Passatelli are a delicious alternative to pasta or tortellini.
Preparation time 3 hours and half
Ingredients for 4 persons:
For the chicken stock:
a chicken into parts
3 potatoes
4 carrots
an onion
2 stalks of celery
3 liters of water
1 stock cube
salt
1 tablespoon of extra virgin olive oil
For Passatelli:
150 grams of gluten-free breadcrumbs
150 grams of grated Parmesan cheese
4 eggs
salt
pepper
First make the broth: in a large and deep saucepan put clean vegetables (leave them whole); remove the skin from the chicken and put it together with the vegetables.
Cover everything with water and add the stock cube, oil, salt and cook on lo
w heat for about 3 hours.
Meanwhile, make the “passatelli”: put into a bowl the breadcrumbs, Parmesan cheese, salt, pepper, and mix.
Add eggs and mix until it forms a ball (you can keep the dough in the refrigerator until you use it).
When the broth is ready to divide the dough into 4 balls and place them, one at a time, into a potatoes masher, dropping the passatelli directly into boiling broth.
Cook for 2 minutes and serve.
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