Passatelli in Parmigiano Reggiano PDO cream
From the union of Parmesan, Reggiano, eggs, breadcrumbs, nutmeg and lemon zest, passatelli are born, one of the Emilian specialities that you can find in our gastronomia. 🐣🧀🍋
Today we want to propose our interpretation of this great classic, generally cooked in chicken broth and served as a ‘soup’. 🍜
The Parmesan cream and pancetta will make your passatelli even more appetising!
PREPARATION: 5 min
COOKING: 5 min
TOTAL TIME: 10 min
SERVINGS: 4
INGREDIENTS
- 400 gr of passatelli
- Vegetable or meat broth
- 150 gr of 24-month aged Parmigiano Reggiano
- 150 ml of whole milk
- 200 gr of pancetta cut into cubes
- Pepper to taste
PREPARATION
It is advisable to cook the passatelli in broth even though the preparation is dry, so bring plenty of vegetable or meat broth to the boil.
In the meantime, cook the pancetta cut into small cubes in a hot pan until it becomes crispy.
Melt the Parmesan in hot milk, stirring until you obtain a smooth cream. If necessary, blend with a hand blender. Add pepper to taste.
Drop the passatelli into the boiling broth, drain them when they float to the surface and divide them into plates together with the Parmesan cream and pancetta, mixing gently so as not to break them. If you like, add a sprig of rosemary, it pairs perfectly! 👰
Enjoy your meal!! 🍽️🍽️🍽️🍽️
