passatelli alla bolognese

/pahs-sah-TEHL-lee ahl-lah boh-loh-NYEH-seh/

A dish from Bologna of squiggly strands of dumplings or gnocchi made with egg dough, bone marrow, 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.