Nutmeg
Nutmeg joins lemon zest in Romagna’s passatelli, seasoning a dough of grated bread, Parmigiano and eggs.
- Italian name
- Noce moscata
- Recipe reference
- Passatelli
At the table
In Emilia-Romagna’s passatelli, nutmeg and lemon zest season the bread-and-cheese dough, which is pressed through the traditional ferro or a potato ricer. Measure the nutmeg according to the version you are making.
