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Passatelli in Brodo con Tartufo
A refined version of the classic Sammarinese passatelli in broth, elevated with the earthy aroma and flavor of fresh truffle.
ð§ ææ
- Passatelli dough ingredients:
- 150 g Parmesan cheese(finely grated)
- 150 g Breadcrumbs(fine)
- 3 large Eggs
- 0.5 tsp Nutmeg(freshly grated)
- Broth ingredients:
- 1.5 l Chicken or beef broth(high quality)
- 1 small Truffle(fresh, for shaving)
- Salt(to taste)
ðšâð³ äœãæ¹
- 1
Prepare the passatelli dough: In a bowl, combine the grated Parmesan cheese, breadcrumbs, eggs, and freshly grated nutmeg. Mix well until a cohesive dough forms. If the dough is too dry, add a tiny bit more egg; if too wet, add a bit more breadcrumbs.
- 2
Heat the broth in a large pot over medium heat. Season with salt to taste, but be mindful of the saltiness of the Parmesan cheese.
- 3
To form the passatelli, use a passatelli maker (a board with holes) or a potato ricer. Press portions of the dough through the maker directly into the simmering broth. The strands should be about 2-3 inches long.
- 4
Cook the passatelli in the broth for about 3-5 minutes, or until they float to the surface and are cooked through. They should be tender but still have a slight bite.
- 5
Ladle the passatelli and broth into warm bowls.
- 6
Using a truffle shaver or a very sharp knife, shave fresh truffle generously over each bowl of passatelli just before serving.
ð¡ ããã®ã³ã
- âUse high-quality broth for the best flavor.
- âDon't overcook the passatelli; they should remain slightly firm.
- âFresh truffle is essential for this dish; truffle oil can be a substitute but will not provide the same aroma or flavor.
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- Add a small amount of finely chopped parsley to the dough for color.
- Serve with a drizzle of high-quality olive oil.
- For a richer dish, a small knob of butter can be added to the broth before serving.