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Soup with Paganelli

Minestra al brodo di paganelli

This is a frugal recipe, traditionally cooked by the seafarers of Viserba in the Rimini area.

Difficulty: Medium

Ingredients: 2.5 l of water, 500 g of gobies, a handful of parsley, 4 garlic cloves, 7 tbsp. of oil, 1 and 1/2 stock cube, 1 tbsp. of tomato purée, cooking salt and pepper to taste, 250 g of home-made “quadrettini” pasta (small, flat, square-shaped pasta). Serves 6.

Preparation: Clean the gobies removing the guts and the fins, but keeping the heads. Cut the heads, wash them, place them in water enriched with a pinch of cooking salt and allow to simmer for 10 minutes. Afterwards, remove and discard them. Add the gobies and boil them up to 5 minutes, on a low heat to prevent breaking. Then gently remove the fish with a ladle, without breaking it, and allow to cool on a plate. Once the fish is cooled, separate the meat from the fishbone. Place the meat back in the water and mash, using the finest mould. An excellent, quite thick broth will be obtained and any bones will be crushed. Fry the garlic cloves, pressed but not chopped in oil on a low heat. When the garlic is slightly golden, blend in the washed and chopped parsley, taking care not to fry it too much, stir well and pour in the broth. At this point, add the stock cube and the tomato purée, adjust the salt, bring to the boil, then drop the “quadrettini” and cook covered on a medium heat. Once cooking is complete, sprinkle with fresh pepper to taste and remove garlic cloves. Allow to stand in the pot for at least 10 minutes.

Suggested white wine Albana secco di Romagna



Recipe sent by: Lea Bernabei - Rimini

Last modified May 04, 2011

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