Passatelli are a traditional soup garnish that resemble fat round noodles (see the photo, above) but they’re made with dried bread crumbs rather than flour. This gives them lots of flavor and a pleasant crumbly texture; in fact, they may remind you of matzoh balls, the Jewish soup dumplings that are also made from dried crumbs and eggs. Passatelli are a snap to make—well ahead if you want—and they cook in less than 5 minutes, right in the soup pot, just before you serve the soup. They are a splendid addition to plain broths, either All-Purpose Turkey Broth (see page 80) or chicken poaching broth (see page 328), and they’d be a nice addition to Savory Potato Broth as well (see page 63). For this small amount of passatelli, I suggest using the simple method of rolling and cutting in the recipe. The shape is not traditional but the taste and texture are exactly as they should be. It doesn’t seem like a lot but the passatelli swell up nicely in the soup. If you want a larger quantity, just multiply the formula here.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.