Here is still cold. Not bitterly cold like last week, but cold enough to appreciate good comfort food. Also, I had leftover homemade beef broth which I really did not want to trow out. But what should I cook?
Inspired by Donatella, I decided to go for passatelli in an unusual form. Passatelli are typical from Emilia Romagna. They are a kind of pasta of sort that usually has the shape of short fat noodles. To give them the appropriate shape you need a special kitchen tool or a potato ricer with big holes. I did not have any of the two and ended up shaping them like little balls.
They tasted great and where very satisfying. They tasted much more refined than the sum of the simple ingredients that go in there. One other little miracle of Italian “cucina povera” (poor cooking, i.e. cooking with poor, simple ingredients).