Passatelli are a traditional soup garnish that resemble fat round noodles (see the photo, above) but they’re made with dried bread crumbs rather than flour. This gives them lots of flavor and a pleasant crumbly texture; in fact, they may remind you of matzoh balls, the Jewish soup dumplings that are also made from dried crumbs and eggs. Passatelli are a snap to make—well ahead if you want—and they cook in less than 5 minutes, right in the soup pot, just before you serve the soup. They are a splendid addition to plain broths, either All-Purpose Turkey Broth (see page 80) or chicken poaching broth (see page 328), and they’d be a nice addition to Savory Potato Broth as well (see page 63). For this small amount of passatelli, I suggest using the simple method of rolling and cutting in the recipe. The shape is not traditional but the taste and texture are exactly as they should be. It doesn’t seem like a lot but the passatelli swell up nicely in the soup. If you want a larger quantity, just multiply the formula here.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.