Passatelli with ham in meat broth

Name: Passatelli with ham in meat broth
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Meat broth 4 ¼ cups; Prosciutto crudo 7 oz; Breadcrumbs ¾ cup; Parmigiano Reggiano PDO cheese 3.5 oz; Eggs 3; Salt to taste; Black pepper to taste

it de es fr br

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low
Note + rest time for the dough (20 min.)

PRESENTATION

Recipe by
Sebastian Fitarau

Passatelli in brodo, yeah, it's a classic from Emilia-Romagna. People up in northern Italy really love this stuff, and for good reason. This passatelli recipe gives a fresh twist to the traditional breadcrumb and Parmesan dumplings—how? By tossing in some prosciutto crudo, both inside and as a crispy topping. So tasty! Each bite offers a perfect blend of tender, porous passatelli soaking up the flavorful meat broth, with salty prosciutto bits adding a crunchy surprise. And you know, folks in Emilia-Romagna and Marche adore these dumplings for winter meals. Seriously, once you dive into the broth, you totally get it.

The flavors just pop! The sharpness of Parmigiano-Reggiano and the savory notes of ham take this beyond your typical Italian soup recipes. Some stick to tradition, but mixing in prosciutto as both a mix-in and topping keeps it fresh while totally respecting the roots of this passatelli in brodo tradition. It is perfect when you are inviting friends over—especially on those chilly nights. You crave something filling and moist, right?

Across Emilia-Romagna, you'll find some variations—lemon zest or nutmeg, maybe—but the prosciutto version? Stands out for sure, with its golden, rich aroma and how the ham's saltiness complements the mellow broth. You get the best of both worlds: homemade passatelli with that nice texture, plus the extra flavor and crispiness from the prosciutto. And the sauce? It's not just pasta; it's a whole experience. Shows how a bit of innovation in Emilia-Romagna cuisine can turn a simple soup into something special, impressing anyone who tries it.

So, whether you're a fan of traditional recipes or looking for a twist, this dish promises a taste of Italy’s heart with every bite. Pretty much an ideal choice for those who appreciate a warm, inviting meal that brings people together. Enjoy the blend of history and modern flair in every delicious bowl. Really, you can't go wrong.

How to prepare Passatelli with ham in meat broth

To prepare the passatelli with prosciutto in meat broth, first make the meat broth following our recipe. In the meantime, prepare the passatelli: take 4 slices of prosciutto from the total and set them aside, then finely chop the rest 1. In a bowl, pour the breadcrumbs, grated Parmesan 2, and eggs 3.

Add the chopped prosciutto 4, season with salt and pepper, then knead 5 until you obtain a homogeneous mixture 6. If the dough is too soft, add a bit more breadcrumbs; if it's too dry, moisten it with a few tablespoons of cold broth. Let the dough rest for 15-20 minutes at room temperature.

Meanwhile, place the reserved slices of prosciutto in a hot non-stick pan 7 and cook over medium heat for 3-4 minutes per side until crispy. Transfer the crispy prosciutto to absorbent paper 8 and bring the broth back to a boil. Place the dough into the appropriate tool (alternatively, you can use a potato ricer with large holes) and press it directly into the boiling broth, cutting the passatelli with a knife blade to a length of about 1.5 inches 9. Cook for 2-3 minutes or until they float to the surface.

Plate the dish 10 and top with coarsely chopped crispy prosciutto 11. Your passatelli with prosciutto in meat broth are ready to be served 12!

Storage

It is recommended to consume the passatelli with prosciutto in meat broth as soon as they are ready; if there are leftovers, you can store them with the broth in the refrigerator for one day in an airtight container.

The passatelli dough can be stored in the refrigerator, well wrapped in plastic wrap, for up to 12 hours.

The meat broth can be prepared in advance and stored in the refrigerator in a closed container for 2-3 days or frozen in portions for 2 months.