Wine Dharma

DharMag May 2016 How to make passatelli with truffle and Parmigiano fondue: one of the best Italian recipe of all time

Passatelli with truffle and Parmigiano fondue, passatelli recipe, Italian food We’ll start from truffle, the undisputed diamond of the Italian cuisine. A real treasure of nature that never fail to fascinate our palates. Mysteriously born underground in the dark, in symbiosis with other plants and is unique for the perfume that emanates.

It belongs to the family of Tuberaceae, but do not call it tuber, as it’s scientifically a underground fungus, i.e. it spends its entire life cycle underground.

And what kind of pasta can we pair with truffle to make a great dish?

Iron tool to make passatelli. How to make Romagna passatelli, best recipe Of course passatelli, one of the most particular kind of pasta from Romagna. The recipe is not difficult, it’s a mixture of Parmigiano, grated bread and eggs, but needs some work to do, so let’s get started.

Ingredients to make passatelli with truffle and Parmigiano fondue
6 servings

  • 270 grams of bread crumbs
  • 70 grams of flour 00
  • 280 grams of grated Parmigiano Reggiano cheese
  • 6 eggs
  • a sprinkle of nutmeg
  • salt and pepper
  • broth for cooking

For the truffle and Parmigiano sauce

  • 1 egg yolk
  • salt and pepper
  • Parmigiano Reggiano
  • ¼ liter of fresh cream
  • truffle

How to make passatelli with truffle and Parmigiano fondue

Parmigiano Reggiano bread crumbs, eggs, passatelli ingredients recipe On a cutting board, or a very large bowl, combine bread, flour, salt and pepper, Parmigiano cheese and a sprinkle of nutmeg. Stir, add eggs and start kneading with your hands.

You must obtain a fairly consistent mixture.

Then make some big balls with it and put into the tool or in a potato masher with big (0,5 cm) holes.

Making the real passatelli from Romagna, Italian recipes, fresh pasta Pay attention and start with little portions of the mixture, because it’s harder and thicker than a simple boiled potato and a shoddy potato masher could break down.

That’s all, that’s the way to make perfect passatelli. As you’ve seen the recipe is not difficult at all, just pay attention to the doses and use a steel masher if you can.

There are many other variations of passatelli, all very valid: this is a very basic recipe. But some people also add beef marrow or a bit of lemon zest.

They are all wonderful nuances that deserve a try, so don’t be shy!

Let’s move on to the sauce: put all the ingredients in a saucepan, put in a water bath and beat with a whisk for 5 minutes.

When broth boils throw passatelli inside and when they emerge it means they are cooked.

Passatelli with truffle Parmigiano fondue. The best recipes with truffle pasta Remove passatelli from broth and season with the truffle and Parmigiano fondue. Shave additional truffle.

Passatelli with truffle bacon Parmigiano sauce, best Italian pasta recipe If you feel particularly hungry, you can enrich these passatelli with 80 grams of finely chopped (and then browned in the pan) bacon, only for those who are not on a diet!

What wine goes well with passatelli with truffle and Parmigiano fondue?

The wine to pair should be fragrant and not too alcoholic, which acts as the right counterpoint to the aroma of truffles without choking it. Albana from Branchini winery is the right one.

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