Recipes Passatelli in Brodo Be the first to rate & review! Passatelli in brodo is a poor man's dish in Emilia-Romagna, with delicious dumplings made from bread, eggs and cheese in an enriched meat broth—home cooking at its best. Paul Bartolotta's slightly grainy but satisfyingly cheesy dumplings take only minutes to pull together. More Italian Dishes By Paul Bartolotta Paul Bartolotta F&W Star Chef » See All F&W Chef Superstars Restaurant: Ristorante di Mare (Las Vegas); Lake Park Bistro, Ristorante Bartolotta, Bacchus (Milwaukee) Experience: Spiaggia (Chicago), San Domenico (NYC) Education: Milwaukee Area Technical College (restaurant and hotel management program) Who taught you to cook? What is the most important thing you learned from them? I have been blessed with many mentor chefs. My first maestro was Giovanni Marangelli. He was my first chef in my native Milwaukee and left a profound impact on my life. After months of preparing the ingredients for every dish, watching him cook and then tasting and plating the final dish, I was frustrated that he never let me actually cook. One night, he stepped off the line and said, “You’re cooking tonight, not me.” Stunned, I did just that. I realized that by knowing the ingredients in correct proportion, watching him cook and intimately knowing the final product, I knew how to cook. He had taught me this formula: Balance of ingredients + Time + Temperature = Taste What was the first dish you ever cooked by yourself? Italian eggs, a.k.a. scrambled eggs made with olive oil. What is the best dish for a neophyte home cook to try? Almost anything. Just try it! What’s the most important skill you need to be a great cook? Patience. Is there a culinary skill or type of dish that you wish you were better at? I am curious about molecular gastronomy but not interested enough to change the way I cook and view food. What is the best-bang-for-the-buck ingredient and how would you use it? Buy the best extra-virgin olive oil you can find. Name three restaurants you are dying to go to in the next year, and why? Some unknown restaurant in a port where I dock my sailboat...TBD! What are your talents besides cooking? I am a good communicator. What is the most cherished souvenir you’ve brought back from a trip? Documents for my Italian passport. What dish are you famous for? More than any single dish, I’m known for sourcing and overnighting the freshest seafood from the Mediterranean, what I like to call my Italian-speaking fish, like my live langoustines that flock in my tanks until they are summoned for the pleasure of my guests. Favorite cookbook of all time? La Grande Cucina Regionale Italiana, by Fernanda Gossetti. One technique everyone should know? How to season food. What’s the best-bang-for-the-buck food trip? Where would you go and why? Rent a sailboat with a skipper, sail to port towns, find the best local olive oil, seafood and vegetables to make super-simple lunches. Then eat in the locals’ favorite restaurants. If you could invent a restaurant for an imaginary project, what would it be? A beach restaurant with plastic furniture under umbrellas, and a huge grill to cook fish. What’s the best house cocktail? An Aperol Fizz. What is your current food obsession? Live crustaceans and mollusks. What do you eat straight out of the fridge, standing up?Salumi e formaggi. Food & Wine's Editorial Guidelines Updated on October 21, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 3 hrs 45 mins Yield: 6 Ingredients One 4-pound chicken 3 quarts water 1 quart low-sodium chicken broth 1 onion, halved 1 carrot, halved 1 celery rib, halved 1 bay leaf 1 teaspoon whole black peppercorns One 4-ounce Parmigiano–Reggiano rind Kosher salt 2 ounces mortadella, cut into 1/2-inch pieces 4 large eggs 1 large egg yolk 1 teaspoon finely grated lemon zest Pinch of freshly grated nutmeg 1 1/4 cups plain dry bread crumbs 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving 2 tablespoons unsalted butter, cut into 6 pats Directions In a large soup pot, combine the chicken, water, broth, onion, carrot, celery, bay leaf and peppercorns and bring to a boil. Simmer over low heat for 2 hours. Add the cheese rind and simmer for 1 hour. Strain the broth and discard the solids. Skim off as much fat as possible and season the broth with salt. You should have 10 cups. Meanwhile, in a mini food processor, pulse the mortadella until finely chopped. Add the eggs, egg yolk, lemon zest and nutmeg and process to a loose paste. Transfer the mixture to a medium bowl and stir in the bread crumbs, the 1/4 cup of grated cheese and 1/2 tablespoon of kosher salt; the dough will be stiff. Knead the dough with your hands until the ingredients are evenly combined. In a large saucepan, bring 4 cups of the broth to a gentle boil. Working in 3 batches, transfer 1/2 cup of the dough at a time to a potato ricer with large 1/4-inch holes. Squeeze 2-inch lengths of the dough into the simmering broth, cutting the dumplings with a paring knife. Repeat immediately with another 1/2 cup of dough. Stir and cook gently just until the passatelli float to the surface and are tender, about 2 minutes. Using a skimmer, transfer the passatelli to a large bowl. Repeat with the remaining dough. Save the broth in the saucepan for another use. Bring the remaining 6 cups of broth to a simmer. Spoon the passatelli into 6 bowls and top with the pats of butter. Pour the hot broth on top and serve right away, passing grated cheese at the table. Make Ahead The dough can be refrigerated overnight. Bring to room temperature before using. The broth can be refrigerated for 5 days or frozen for 2 months. Suggested Pairing This hearty soup demands a good, simple red. Sangiovese is the main red grape of Emilia-Romagna, but not much of the region's wine gets exported. A fruity Sangiovese from Tuscany, one of Emilia-Romagna's neighbors, works just as well here. Rate it Print