- 150 g pane grattugiato
- 50 g farina
- 4 uova intere
- 100 g Parmigiano Reggiano grattugiato
- 1.5 lt brodo di carne
- noce moscata
Impastare insieme tutti gli ingredienti fino a ottenere un impasto piuttosto morbido e omogeneo.
Portare a ebollizione il brodo poi lasciarvi cadere i passatelli che si ottengono schiacciando l’impasto ottenuto con il ferro apposito o con lo schiaccia patate.
Lasciare cuocere lentamente per 5 minuti circa.
Servire la minestra ben condita con altro Parmigiano Reggiano.
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