I was fortunate to have had both grandmothers.
If you, too, have had them like mine, for sure, you would have many cooking stories to tell.
My maternal grandmother wasn’t the best cook, however there were some dishes she excelled at, one of which was passatelli in broth.
This dish is difficult to find in restaurants unless you are in the Emilia region of Italy.
However, I find it sublime, especially topped white truffle.
This recipe is dedicated to her, who raised me in my childhood years and unfortunately died too young to accompany me further.
Ingredients for serving 4 people:
16gr white truffle
For the vegetable broth
1.5lt of water
1 red onion
2 celery stalks
1 small bunch of parsley
5 black peppercorns
Wash all the vegetables and then peal carrots, onions, and potatoes.
Cut all the vegetables into big pieces, place them in a large saucepan and cover with cold water.
Add the parsley, 3 pinches of salt and the black peppercorns.
Cover with a lid and let it stew at moderate heat for about 45 minutes.
Season more with salt if necessary and when done, put through a fine sieve.
Keep it warm.
For the passatelli
300gr grated Parmesan
Put the eggs, breadcrumbs and Parmesan, a pinch of salt and grated nutmeg in a bowl.
Mix well and then wrap in cling film, and let it rest for half an hour.
Take a potato masher with larger holes.
Squeeze the dough into it, create small 4 to 5 cm cylinders, let them drop directly into the boiling broth, and proceed with the rest of the dough.
Passatelli are ready as soon as they resurface, and you can transfer them to a serving dish.
For the presentation (one portion)
Pour a portion of passatelli in broth into the dish, finely shave 4 grams of white truffle on top and decorate with borage microgreens.