Passatelli in Brodo Dorato (San Marino Parmesan-Nutmeg Pasta Strands in Golden Broth) – Authentic San Marino Recipe
Ancient pasta specialty of San Marino and Romagna perfumed with freshly grated lemon zest and nutmeg.
- Country of Origin
- 🇸🇲 San Marino (Southern Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Tender Parmesan-and-breadcrumb pasta strands (or tortellini), Rich golden vegetable/capon broth, Baby spinach, Freshly grated nutmeg, Grated lemon peel
Ingredients for Passatelli in Brodo Dorato (San Marino Parmesan-Nutmeg Pasta Strands in Golden Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender Parmesan-and-breadcrumb pasta strands (or tortellini), prepped into bite-sized pieces
- 1.5 cups rich golden vegetable/capon broth, washed and trimmed
- 1 cup baby spinach
- 1 medium onion and 3 cloves garlic, finely minced with freshly grated nutmeg
- 1.5 tbsp traditional San Marino seasoning (grated lemon peel, Parmigiano-Reggiano)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and freshly grated nutmeg for 3–4 minutes until fragrant.
- Stir in grated lemon peel, Parmigiano-Reggiano and toast for 45 seconds to release the essential oils of San Marino's kitchen.
- Add tender Parmesan-and-breadcrumb pasta strands (or tortellini) and rich golden vegetable/capon broth, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in baby spinach, adjust seasoning, and ladle steaming hot into deep bowls.