Passatelli from Romagna in Tomato Sauce and 60-Month Aged Parmigiano Reggiano

Name: Passatelli from Romagna in Tomato Sauce and 60-Month Aged Parmigiano Reggiano
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Cuisine: Italia
Ingredients: 120 g 60-Month Aged Frisona Cow Parmigiano Reggiano; 120 g Breadcrumbs; 3 units Large Whole Eggs; 2 g Nutmeg; 1 L Vegetable Broth; 8 g Fine Salt; to taste Black Pepper; 400 g Peeled Tomatoes; 20 mL Extra Virgin Olive Oil; 5 g Garlic; 5 units Fresh Basil; 8 g Linden Honey

@vandelli-formaggi

Category: First courses

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.

Difficulty: Medium

Cooking time: 8 minCooking: 8 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

60-month aged frisona cow parmigiano reggiano120g
Breadcrumbs120g
Large whole eggs3units
Nutmeg2g
Vegetable broth1L
Fine salt8g
Black pepperto taste
Peeled tomatoes400g
Extra virgin olive oil20mL
Garlic5g
Fresh basil5units
Linden honey8g

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 9
In a bowl, mix the grated Parmigiano Reggiano with the breadcrumbs.
STEP 2 OF 9
Add the eggs, nutmeg, salt, and pepper; work the mixture until you obtain a compact but soft dough.
STEP 3 OF 9
Let it rest covered for 10 minutes.
STEP 4 OF 9
In the meantime, 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.
STEP 5 OF 9
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.
STEP 6 OF 9
Cook the passatelli for about 2-3 minutes, until they float to the surface.
STEP 7 OF 9
Gently drain them and transfer them to the tomato sauce.
STEP 8 OF 9
Sauté the passatelli for 1 minute in the sauce, adding a little extra grated Parmigiano to blend.
STEP 9 OF 9
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.

Suggestions

Passatelli Tool
Potato Masher with Large Holes

General Information

Storage notes

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.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
4.47g·31%
Carbohydrates
4.82g·34%
Fats
3.65g·25%
Fibers
1.39g·10%