Ingredients
8 cup homemade chicken broth
2 large carrots, chopped
1 stalk celery, chopped
2 cloves garlic, peeled & crushed
1 tsp salt
1 1/2 cup fresh breadcrumbs
2/3 cup grated parmesan cheese, plus extra, for garnish
1 tsp freshly grated nutmeg
2 large eggs
1 cup chopped fresh parsley
Directions
Pour chicken broth into a large pot and bring to a boil. Add carrots,
celery, garlic and salt. Reduce the heat to medium-low and simmer
for 30 minutes. Meanwhile, in a mixing bowl, combine breadcrumbs,
cheese and nutmeg. Make a well in the center and add eggs; mix until
thoroughly combined. The dough should be damp but firm. If
necessary, incorporate additional breadcrumbs or a few drops of
water; if the dough is too wet or too dry it will crumble. To form
the passatelli, pinch off a piece of dough and roll it about 1/4 inch
thick, then break it into 1/2 inch lengths. Continue forming the rest
of the dough in the same manner. Bring the broth back to a boil, add
the passatelli and parsley and cook for 5 minutes. Ladle the soup
into bowls, sprinkle with a little Parmesan and serve.
Servings: 8 cups
Chicken Soup With Passatelli Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup
The History of Recipes
We are able to follow the history of `recipes` way back into ancient history, in truth as far back as pharonic Egypt, and quite possibly further than that. Having said that, generally, these ancient records were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As our culinary historical trip moves on a few more years there are a couple of interesting cookery books from the 1300s - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian curry that is served today, but instead recipes for the types of food served to the nobility of that period. During the succeeding few hundred years, the powerful families of Wesstern Europe tried to serve up the best banquets, and consequentially chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, recipe publications were increasing in popularity due to better eduction, increased leisure time and having more disposable income. Like it or not, the introduction of television brought us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken Soup With Passatelli recipe.
