Ingredients
150g breadcrumbs
100g grated Parmigiano Reggiano
3 eggs
Pinch of lemon zest
Pinch of ground nutmeg
1L of “Broth of Everything” (see below)
*Broth of Everything: (vegetarian broth)
2 large yellow onions, scrubbed clean
6 large russet potatoes, scrubbed clean
4 large parsnips, scrubbed clean
1 sunchoke, scrubbed clean
6 sprigs of thyme
Flaky sea salt
Kitchen tools for the recipe
Potato ricer with large holes
Large pot for broth
Ladle
Method
Prepare the vegetables for the broth: Heat the oven to 65°C. Peel the onion and remove its ends; reserve the peeled onion for another use. Place the onion skins on a rimmed baking sheet.
Peel the potatoes and place the peelings on the baking sheet with the onion skins; reserve the peeled potatoes for another use. Roughly chop the parsnips and celery root and add to the sheet with the skins.
Place in the oven and cook at least eight hours or overnight to dehydrate them.
Make the vegetarian broth: The next morning, increase the oven temperature to 180°C and cook the vegetables and skins until caramelised, about 30 minutes. Remove the baking sheet from the oven and transfer all the vegetables and skins to a large saucepan.
Fill the pan three-quarters of the way with cold water (about 6 litres), add the thyme sprigs, and bring to a boil over high heat. Reduce the heat to maintain a bare simmer (a bubble should break the surface once every three seconds or so), and cook for 6 hours.
When finished cooking, pour the broth through a chinois, or fine sieve, and into another saucepan. Discard the vegetables. Season the broth with salt. Reserve the broth to use now or pour into storage containers. Refrigerate or freeze for up to one month.
Passatelli: Place the breadcrumbs, Parmigiano Reggiano, nutmeg and lemon zest in a shallow bowl. In the meantime, bring broth to a boil. Beat the eggs and add to the dry ingredients. Mix together into a uniform ball of dough.
Place the dough in a ricer and press it directly into the boiling broth. Cook the passatelli until they surface, about 1 minute. Serve hot with broth in a bowl.
WINE MATCH
This light, refined dish needs a low acidity, light-bodied white. Think Riesling, Marsanne, Semillon. If you are adventurous, try a chilled Amontillado sherry.