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searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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Description: A dish from Marche and Romagna of squiggly strands of gnocchi made with breadcrumbs, spinach, eggs and grated Parmesan cheese, often flavoured with nutmeg and lemon juice, and cooked in a clear broth, usually made with a chicken or capon carcass. Floating in the broth there may also be meats or the dumplings may be made with the addition of minced (US: ground) beef or chicken.
Most frequent country: Italy
Most frequent region: Marche, Romagna, Tuscany
Also known as: passatelli in brodo, passatelli di carne
See places: Italian food and cuisine, Marche, Tuscany
See foods and dishes: gnocchi, Parmigiano-Reggiano, pastarasa