Today we're talking about a first course that is literally a triumph of Parmigiano Reggiano. A succulent, tasty dish that can also be prepared at home, with the right tips and a little experience. We are talking about dry passatelli with Parmesan cream!
As mentioned, in this first course Parmigiano Reggiano is the absolute protagonist, as it is one of the main ingredients used to prepare passatelli - a traditional pasta from Romagna and Marche - and the base of the sauce. Usually served in broth, especially in winter, passatelli also pair perfectly with "dry" sauces, such as Parmesan cream (but also with vegetables or fish).
As for the aging to choose, we recommend using a 36-month Parmigiano for the passatelli, which will perfectly hold up to the combination with egg, breadcrumbs, and nutmeg, and a 24-month, a slightly more delicate one, for the enveloping Parmesan cream.
Follow us through the reading and discover the step-by-step recipe for dry passatelli with Parmesan cream!
Dry passatelli with Parmesan cream recipe
Ingredients for 4 people:
- 250 g breadcrumbs (use "common bread" from Romagna or a fat-free bread, finely ground)
- 250 g grated 24-month Parmigiano Reggiano
- 4 eggs
- A pinch of nutmeg
- The grated zest of half a lemon
- A pinch of salt
- 400 g Parmesan cream (recipe)
Preparation:
- In a bowl, combine all the passatelli ingredients and knead until a soft but uniform and compact mixture is obtained.
- Bring a very large pot of water to a boil.
- Using a potato masher, press the passatelli directly into the cooking water.
- Try to obtain whole passatelli, 10-15 centimeters long.
- When they float to the surface, drain them with a slotted spoon and gently mix them with the hot Parmigiano Reggiano cream.
- Serve your dry passatelli with Parmesan cream immediately.
Enjoy your meal!
