Italians Cooking their way through Lockdown
Plus a tasty recipe…
Italians are creative and when it comes to a forced closure within their four walls. The first activity they throw themselves into with ardor and passion is cooking! Experimenting with new recipes and enjoying the pleasure of good food becomes their primary focus.
Born just this spring, in a difficult time was the initiative called “Italia Keeps on Cooking.” It is a social campaign to raise awareness among the population not to stop cooking to stay united and creative!
A symbol of this initiative is an apron with the words “Italia Keeps on Cooking”, distributed to numerous Italian chefs to convey a message of help and hope for the precarious situation of Italian restaurants.
In addition to an awareness and cooperation initiative, it was also a charity project. The entire proceeds from the sale of these aprons were donated to the Luigi Sacco Hospital in Milan and to the intensive care unit, highly involved in the battle against Covid-19.
In hard times like these, where the uncertainty of what will happen prevails, sadness, anxiety and melancholy can be relieved by a good plate of pasta or a delicious dessert.
In fact, several studies have shown that during the forced lockdown, the population has significantly increased the search for recipes on social networks, especially those concerning bread-making and homemade pasta.
There is a trend towards the search for tradition and simplicity of the ingredients.
Below is a simple, satisfying and tasty recipe that can be cooked and eaten on those days when you feel down in the dumps. Times when you need to keep the whole family busy with a fun activity and especially on a cold evening.
PASSATELLI IN MEAT BROTH
(Passatelli is a homemade pasta of the Emilian tradition, very simple and which often uses leftovers).
Doses for 4 people:
– Eggs (about 3) 170 g – Breadcrumbs 120 g
– Parmesan to be grated 120 g
– 1/2 lemon zest – Nutmeg to taste
-Salt up to taste – Meat broth 1 l
PROCEDURE:
- Put some good meat broth on the fire.
- While the broth is cooking, prepare the dough: grate the lemon zest and keep it aside; break and beat the eggs for a few moments in a bowl with a pinch of salt.
- In a larger container pour the breadcrumbs and grated Parmesan.
- Add the lemon zest, a little grated nutmeg to the parmesan and pour in the eggs.
- Mix the ingredients with a spatula or by hand until the mixture becomes elastic and compact; If too soft, add a little breadcrumbs, if too dry, add a little broth.
- Wrap the mixture in a film and let it rest for 2 hours at room temperature.
- Put the dough inside a potato masher with large holes and mash directly into the broth that is boiling. Cut the passatelli with a knife to a length of about 4 cm.
- As soon as the passatelli come to the surface, they are ready! Transfer to a plate with the broth and add Parmesan cheese and ground black pepper to taste.
This dish can also be eaten without broth! Just take them out of the broth and add some pesto(ex: courgettes, tomatoes or basil) or smoked bacon or even mushrooms.
Taking refuge every now and then in comfort food, with the joy of having prepared something tasty together with the family, will increase the good mood and will be a valid help to survive in these difficult moments.
“One cannot think well, love well, sleep well, if one has not eaten well.” (Virginia Woolf)
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