QUADRUCCI IN BRODO, Squares of home-made Pasta in Broth

Time and time again I am asked what am I cooking for Christmas Day or Christmas Eve. The answer is that I do not know yet.  I can say is that on Christmas eve I like to eat fish as is traditionally observed in Italy and on Christmas day I usually cook something that I do not normally cook or have not cooked for a while, for example for first course I may cook Spaghetti/ Pasta with sea urchin (ricci) or bottarga or squid with black ink or crayfish or crab.( SEE links to recipes at the bottom of this post.)

Traditionally my immediate family always ate brodo (broth) on Christmas day and lately I have been thinking about something that I have not made since 1984. I know it is this date because the recipe was in a book which was published in 1984 andI bought it the year it was published = Giuliano Bugialli, The Taste Of Italy.

And so the other night when I pulled out of my freezer some strong duck broth, I decided to experiment with making some home-made pasta cut into squares  with parsley embedded in the centre. I had made it many years ago on several occasions . Only my daughter was coming for dinner, so if the results were not satisfacory, it did not matter so much. I am always in a hurry (I once had a friend who used to call me (Ms sempre in fretta – always in a hurry) and had no time to find the recipe. Besides I could not remember what the recipe was called or in in which Bugialli book would I find it, so I just went ahead and made it.

Because there were just the three of us eating the brodo I only wanted to make small amounts and use a rolling pin; there was no way I wanted to get out/ dirty/ and clean my pasta rolling machine….I was in a hurry.

And it was great. How could I go wrong? It is just homemade pasta with whole parsley leaves added to the dough. The parsley pasta is then cut into squares. The thinly rolled pasta with the whole parsley leaves are very attractive and resemble embroidery.

I had some asparagus (now in season) and I wanted to add a light summery feel to the brodo. Perfect for an Australian Christmas?

I found the recipe and not surprisingly Bugialli calls them Quadrucci – small squares. A quadro is Italian for square.

In Bugialli’s recipe, he suggests making the broth with Turkey- meat and bones.  My duck stock was made with the carcase/carcass of a duck – I had removed the breast and legs for another dish.

WHAT I DID

• good meat broth, fat skimmed off, solids passed through a fine mesh strainer,
• sprigs of Italian parsley (I also tried some with basil leaves),
• home-made pasta = *1 large egg per 100 grams of hard flour (like unbleached, bread making flour, high in protein) is sufficient for 3 persons. Double or triple accordingly.

Sift the flour and place it in a large bowl or on a bench (depending how you like to mix flour to make into a dough).

Make a well in the centre and add the egg and a little salt.

Begin to knead with your fingers; I begin by adding flour from the edges into the centre. Mix everything well. At this stage you may need to add a little bit more of flour if the mixture is too wet or a tiny bit of water if it is too dry. This is because of the differences in the size of the eggs and the absorbency of the flour. Work the dough till the pasta feels elastic.

Shape the dough into a ball, cover it (cloth or plastic wrap) and leave it for about one hour.

Using a rolling pin (or a pasta machine especially if making greater quantities) roll/ stretch the pasta quite thin.

Place whole parsley leaves on top of half the length of the layer of pasta. Fold the other half of the layer of pasta over the parsley, and press the layers together.

Roll it again until it is very thin and you will see the parsley through the top layer of the pasta – sandwiched in the centre and looking like embroidery. I also used basil leaves for some quadri (squares).

Cut the pasta into squares ( like ravioli). These do not need to be of regular size and shape. trim off irregular bits of pasta.

Bring the broth to a boil and add the pasta squares. Cook for 1-3 minutes- they will rise to the surface when cooked.

Once I added the pasta to the broth I added the asparagus. The ingredients were cooked in a very short time.

This is what my version looked like:

I did find Bugialli’s recipe and he adds grated Parmigiano and black pepper to his pasta dough. He also says that this is a representative dish from Puglia. Bugialli is from Florence.

Here is Bugialli’s recipe:

FOR THE BROTH:

900g/2lbs dark turkey meat, with bones
1 medium-sized red onion, peeled
1 stick celery
1 medium-sized carrot, scraped
1 medium-sized clove garlic, peeled but left whole
1 cherry tomato
4 sprigs Italian parsley
3 extra large egg whites
coarse-grained salt

FOR THE PASTA:

40g (1 1/2 oz) (1/2 cup) freshly grated Parmesan
5 eggs
pinch of salt
6 twists black pepper
450g (1 lb) (3 1/2 cups) plain (all-purpose) flour
30 sprigs Italian flat-leaf parsley, leaves only

Prepare the broth: put the turkey, coarse-grained salt to taste, the whole onion, celery, carrot, garlic, tomato, and parsley sprigs in a large stockpot. Cover with cold water and put the pot over medium heat, uncovered. Simmer for 2 hours, skimming off foam from the top.

Remove the meat from the pot and reserve it for another dish. Pass the rest of the contents of the pot through a fine strainer into a large bowl, to remove the vegetables and impurities. Let the broth cool, then place the bowl in the refrigerator overnight to allow the fat to rise to the top and solidify.

Use a metal spatula to remove the solidified fat then clarify the broth. Pour 4 tablespoons of the broth into a small bowl and mix it with the egg whites. Pour the broth and egg white mixture into the rest of the cold broth and whisk very well. Transfer the broth to a pot and place it on the edge of a burner. Bring to the simmering stage, half covered, and simmer for 10 minutes, or until the egg whites rise to the top with the impurities, and the broth becomes transparent.

Meanwhile, place a clean, wet cotton tea towel in the freezer for 5 minutes. Then stretch the tea towel over a colander and strain the broth through it to clarify it completely. The broth should be absolutely clear.

Prepare the pasta with the ingredients listed, placing the grated Parmesan, salt, pepper, and eggs in the well in the flour. With much care and patience, gradually work the eggs into the flour until you have a slab of dough. Shape this into a ball and leave under a towel or in cling film (plastic wrap) to rest.

Stretch the pasta as thinly as possible by hand or with the pasta machine. Place the whole parsley leaves on top of half the length of the layer of pasta. Fold the other half of the layer of pasta over the parsley, and press the layers together. Continue to roll out the layer of pasta until it is very thin. Using a scalloped pastry cutter, cut the pasta into squares of about 5cm/2in.

Bring the broth to a boil and add the pasta. Cook for 1-3 minutes, depending on how dry the pasta is. Serve hot, without adding cheese, which would spoil its purity.

This is what Bugialli’s  pasta looked like. With a little more effort and a pasta machine, mine will look like that too.

Other recipes mentioned in this blog.

For first course I may cook:

SPAGHETTI CON RICCI DI MARE

PASTA CON BOTTARGA

SPAGHETTI WITH CRAYFISH OR CRAB

PASTA WITH BLACK INK SAUCE