Seafood passatelli connect inland Romagna with the Adriatic: the traditional breadcrumb, Parmigiano and egg dough is cooked in a delicate pandora fish broth.
The story behind the recipe
The structure remains faithful to the classic recipe while the broth changes its landscape, bringing clean marine flavour and a zero-waste approach.
Ingredients for 4 people
- For the passatelli: 150 g breadcrumbs, 150 g Parmigiano Reggiano, 3 eggs, nutmeg and optional lemon zest
- For the broth: 2–3 fresh pandora fish, carrot, celery, onion, parsley, peppercorns, salt and about 2 litres water
Preparation
- Clean the fish. Put fish and vegetables in cold water, bring gently to the boil and simmer 30–40 minutes. Strain carefully and season.
- Combine breadcrumbs, Parmigiano, nutmeg, lemon zest and eggs. Rest the firm dough for 30 minutes.
- Press through a large-holed ricer or passatelli iron.
- Cook in barely simmering fish broth for 2–3 minutes, until the passatelli rise. Serve immediately.
Taste it in Ravenna
The recipe belongs to the research of Andrea Rondinelli and Osteria dalla Zabariona. Seasonal availability can change: check today’s specials or the restaurant menu.
