RECEPIES
Panata and passatelli
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While the zero-waste ideology might seem modern, our tradition already adopted it, and panata and passatelli are a good way to use old bread.
In Ferrara we are definitely in love with bread, especially our typical coppia ferrarese. We even have a word describing a serial bread-eater: 'al panun'.
InFerrara's recipe
Tradition is not tradition if every family does not have its own recipe. This is ours.
PANATA - ingredients
250 gr old bread
(preferably coppia ferrarese)
50 gr butter
3 tablespoons grated Parmesan cheese
Beef broth (optional)
Olive oil to taste
Salt and pepper to taste
Procedure
Put the broth (or possibly just lightly salted water), coarsely broken old bread, butter and a little salt in a saucepan. Cook on slow fire, continuously stirring, until the mixture has a creamy consistency. Then remove from the heat and serve, adding a drizzle of oil, Parmesan cheese and pepper to taste.
PASSATELLI - ingredients
100 g grated old bread
(preferably Ferrara couple)
100 gr parmesan cheese
1 egg
salt to taste
broth
potato masher or special “passatelli” iron
Procedure
If making panata is really child's play, quite the same is for passatelli!
First of all, mix all the ingredients in a large bowl, until the mixture is firm but not hard. If the result is flaky, add an egg or just a little flour.
Make the doubt rest for half an hour, letting the bread absorb the egg. Then crush the dough with a potato masher with large holes. Once obtained passatelli, plunge it into boiling broth cooking until they rise to the surface.
At the table, passatelli are served!
