Chef Stefano Secchi of Rezdôra in NYC raids his home refrigerator to make passatelli in brodo, an Italian rustic pasta dish served in a rich, flavorful broth. Stefano’s brodo comes together with kitchen leftovers like rotisserie chicken, celery, green onions, carrots, and the rinds of parmesan cheese. The passatelli is made using a potato ricer and consists of bread crumbs, egg, a little flour, and lots of parmesan cheese. The result is a simple and flavor-packed dish that even a toddler can love. Check out the recipe here: https://www.vice.com/en/article/v7emp9/passatelli-en-brodo-recipe
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