Passatelli with Ginger
Cooks in:
3h 10mins
Levels:
Medium
Serves:
4
List of Ingredients
- 1 lb 12 OZ. of veal flank steak
- 4 1/2 OZ. of Grana Padano cheese, grated, plus extra
- 4 1/2 OZ. of bread crumbs
- 1 1/2 OZ. of fresh ginger
- 3 WHOLE of eggs
- 1 WHOLE of celery stalk
- 1 WHOLE of carrot
- 1 WHOLE of onion
- Nutmeg
- Lemon
- Bay leaves
- Black peppercorns
- Salt
Method
Wash the celery, carrot, and onion and place in a casserole dish with the veal flank steak and the half chicken, a couple of bay leaves, a small spoonful of peppercorns and a pinch of salt.
Cover with 2 quarts water and cook over minimum heat for 3 hours. Turn off the heat, leave to cool, and transfer to the fridge. Skim the fat off the broth and strain through a fine sieve.
Peel and grate the ginger, then crush the flesh and strain the liquid. Knead together the Grana Padano, breadcrumbs, eggs, ginger juice, the grated zest of half a lemon, a generous grating of nutmeg, and a pinch of salt. Continue kneading until a suitably hard dough is formed, then transfer to the refrigerator for at least 1 hour.
Make the passatelli using a passatelli maker or a potato masher with wide holes (1/5”-1/3”). Return the broth to the heat and, when it boils, add the passatelli and cook for 1-2 minutes. Turn off the heat and serve immediately, topped with plenty of Grana Padano.
