Passatelli and Panna Cotta Receipe...

Brodo con Passatelli. This a soup that a young John Lanci and Cathy Ruggiero Lanci enjoyed in their homes as children... as fate would have it, their Italian ancestors lived in neighboring towns in Le Marche on the Adriatic. Without knowing it they grew up on the same food, met each other 20 years later and now cook this soup for their children and beloved customers. We offer this traditional soup to your family.

Brodo con Passatelli
Parmesan lemon soup (yields 6 servings)

7 cups chicken broth
¾ cup Parmesan cheese
¼ cup breadcrumbs, plain
lemon zest of half lemon
¼ tsp. ground nutmeg
2 eggs, beaten

1. Bring broth to a steady, moderate boil in an uncovered pot.

2. While the broth is coming to a boil, combine the cheese, breadcrumbs, zest and nutmeg in a bowl.

3. Place the mixture on a working surface, make a mound with a well in the center. Break the eggs into the well and knead all the ingredients together into a granular consistency.

4. Put the disk with the largest holes in your food mill. When the broth boils, press the mixture through the food mill directly into the boiling broth.

5. Cook at a slow boil for a minute or two. Turn off the heat and allow to rest for 3 – 4 minutes. Top each bowl with a spoon of Parmesan.


Panna Cotta. Our most requested recipe and it is with a grateful heart that I offer it to you, on one condition ... let everyone know where you first tasted it and how charming Signora Lanci was. Enjoy !

Panna Cotta - this literally means cooked cream, a velvety light dessert
(serves 8- 10)

1 envelope of unflavored powdered gelatin (1 tablespoon)
8 tablespoons cool water
1 ½ cups heavy cream
1 ½ cups half and half
¾ cup granulated sugar
1 teaspoon pure vanilla extract
short piece of vanilla bean with seeds scraped out

1. Place 8 tablespoons of cool water in a bowl and sprinkle gelatin powder over the water. Set aside.

2. Place the cream, half and half, sugar and vanilla extract and vanilla seed with pod in a heavy bottomed pot.

3. Stir the mixture to incorporate the sugar. Over a low flame, heat the cream till it forms small bubbles along the sides of the pot. Make sure the cream does not come to a boil. (all you really want to do is melt the sugar) Remove from heat.

4. Add the gelatin mixture to the warmed cream and gently stir for a few minutes to make sure the gelatin is fully incorporated (please no lumps in the gelatin)

5. Let cool for a few minutes and pour into a spouted container, making it easier to pour into individual containers. Make sure you scrape out the vanilla flecks into the serving bowls and discard the vanilla bean pod. *

6. Cover with plastic wrap and refrigerate for at least three hours. Can be made 3-5 days in advance.

7. Top with seasonal fruit or fruit syrups just before serving…. limited only by your imagination.

* The discarded vanilla bean pod can be wiped dry and left to dry overnight. Once completely dried add it to sugar to create vanilla flavored sugar (leave for several days) You may also grate it finely and use it as a seasoning in cookies or cake mixes

Suggested Toppings: fruit puree, caramel sauce with toasted pine nuts, marmalade, chocolate sauce with espresso beans, caramelized brown sugar, your favorite cordial
Suggested Serving Bowls: ramekins, espresso cups, assorted glass votive holders