A dish from the Emilian tradition, interpreted in a gourmet style: the passatelli, fragrant with 60-month aged Parmigiano Reggiano di Vacca Frisona, are enhanced by a delicate fresh tomato sauce. A harmony of flavors where the long aging of the cheese imparts aromatic notes, intensity, and a unique, lingering 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 passatelli iron or a potato ricer 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 into the tomato sauce.
Sauté the passatelli for 1 minute in the sauce, adding a little extra grated Parmigiano to cream.
Serve immediately, garnished with fresh basil and, if desired, a teaspoon of linden honey on the side of the plate for a surprising aromatic contrast.
Passatelli iron
Potato ricer with large holes
Consume immediately to appreciate the perfect texture. If leftovers remain, store in the refrigerator in an airtight container 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 |
