Ingredients (for 4 people):

120g of grated Parmigiano Reggiano,
120g of grated breadcrumbs,
30g beef marrow,
a pinch of grated nutmeg,
3 eggs,
grated lemon rind,
salt,
1.2 lt meat broth.

Preparation (medium):
Break the eggs in the tureen, add the nutmeg, the lemon rind, enough salt and beat them well with a wire whisk. Add the cheese, the breadcrumbs and the marrow. Mix thoroughly with a wooden spoon until the paste is slightly firmer than mashed potatoes (add some more breadcrumbs if it is too soft or some broth if it is too firm). Heat some broth in the pot. Push the paste through the passatelli mould moving the utensil from left to right or viceversa to form small cylinders which will cook in the boiling broth. As soon as passatelli rise to the surface of the broth, pour the soup in the tureen and serve.

Recommended matches: Stuffed roast or slices of baked fish, sweet-and-sour onions, tagliatelle cake.

Matching wine:
Chardonnay Colli d'Imola.

Utensils:

Tureen, wire whisk, wooden spoon, pot, mould for passatelli, soup-tureen, grater.