A traditional dish from Emilia, interpreted in a gourmet style: the passatelli, richly flavored with 60-month aged Frisona Cow Parmigiano Reggiano, are enhanced by a delicate fresh tomato sauce. A blend of flavors, where the long aging of the cheese provides aromatic notes, intensity, and a unique and persistent aftertaste. Try pairing it with Linden Honey: a small teaspoon on the side, for a floral and balsamic note that surprises.
In a bowl, mix the grated Parmigiano Reggiano with the breadcrumbs.
Add the eggs, nutmeg, salt, and pepper; work the mixture until you obtain a compact but soft dough.
Let it rest covered for 10 minutes.
Meanwhile, prepare the sauce: in a pan, sauté the garlic in the oil, add the chopped peeled tomatoes and basil, cook for 15 minutes, and adjust the salt.
Using the special tool or a potato masher with large holes, form the long passatelli directly over a pot of boiling salted water or broth.
Cook the passatelli for about 2-3 minutes, until they float to the surface.
Gently drain them and transfer them to the tomato sauce.
Sauté the passatelli for 1 minute in the sauce, adding a little extra grated Parmigiano to blend.
Serve immediately, garnishing with fresh basil and, if desired, a teaspoon of linden honey on the side of the plate for a surprising aromatic contrast.
Passatelli Tool
Potato Masher with Large Holes
Consume immediately to enjoy the perfect texture. If there are leftovers, store in the fridge, sealed airtight, for up to 1 day. Do not freeze.
Italia, Emilia Romagna
| Energy (kcal) | 71.67 |
| Carbohydrates (g) | 4.82 |
| of which Sugars (g) | 1.95 |
| Fat (g) | 3.65 |
| of which Saturates (g) | 1.48 |
| Protein (g) | 4.47 |
| Fiber (g) | 1.39 |
| Sale (g) | 0.35 |
