4 eggs beaten
4 large potatoes
2l beef broth or stock (preferably homemade)
1 clean marrowbone (from your butcher)
1 bouquet garni (tie together your favourite herbs - include bay leaves, sage, thyme)
200-400g rolled brisket or shin of beef
2 large onions
- Put your stock on to boil.
- Put the breadcrumbs, grated cheese and seasoning in a large bowl and mix well. Then, slowly add the beaten eggs using a fork to begin binding the mixture.
- Once the egg is added, get your hands in there and bind the ingredients, until you get a mashed potato consistency.
- Bring your simmering stock to the boil, and put the passatelli paste into your potato ricer.
- Mash/rice/pass the mixture directly into boiling stock, then take it off the head, stir and serve immediately with lots of grated Parmesan.
- Bring 2-3l of water to the boil, then add the bone, one carrot, one onion and the bouquet garni.
- Simmer for 2 hours, skimming the residue off the top as required.
- After time has elapsed, remove the bone, the onion and the bouquet garni.
- Bring to a rolling boil and add the remainder of the broth ingredients, then continue to boil vigorously for 5 minutes to seal the meat.
- Lower to a simmer, add good few pinches of salt and pepper and simmer for 2-3 hrs.
- Remove the meat, whole veg and put aside. Then sieve the broth.
Make your own broth/stock - minimal effort for maximum flavour which can't be reproduced with bought stock. Also, if you have any Parmesan cheese rinds (I always keep mine) throw them into the broth as well - they add a lovely flavour.
And with all the veg and meat from your stock - it'll feed you and the family for at least 2 or 3 meals - cold as salad (with green pesto mixed with pickled gherkins), stir fry the meat, slice it for sandwiches etc.
Dont' throw the broth away! Freeze it! It's lovely to make barley soup, bean soup etc.