Though historically served in broth like different forms of pasta, passatelli can be scrumptious served with sauces. Italians refer to those dishes as ‘passatelli asciutti’, that means dry passatelli. This recipe, which I first found on a visit to Ravenna, pairs passatelli pasta with prosciutto and Parmigiano cream plus, some black truffle.
This dish combines a number of the greatest meals the Emilia-Romagna area has to supply and is probably the most scrumptious passatelli recipe I’ve tasted.
What’s passatelli?
Passatelli is a conventional sort of pasta from Emilia-Romagna, and components of Marche and Umbria. However, not like common pasta, passatelli isn’t made with flour and water or eggs. Italians make it with breadcrumbs, grated Parmigiano-Reggiano (or Grana Padano), eggs, and often a little bit of nutmeg and lemon zest.
The dough is blended till agency, then pressed via a particular passatelli iron (or a potato ricer with massive holes) immediately into simmering broth. Passatelli cooks rapidly and is often served in broth (passatelli in brodo).
Nevertheless, as on this recipe for passatelli pasta with prosciutto, you may take away the passatelli from the broth and serve it with a sauce (passatelli asciutti) or bake it with different substances.
Passatelli has a tacky, fragrant, and barely nutty taste because of the breadcrumbs and Parmigiano. Italians like it for being easy but satisfying. It’s usually made at dwelling for festive or cold-weather meals.
Plus, you’ll discover passatelli on the menu in trattorias serving native delicacies within the areas the place it’s conventional, as we did in a restaurant known as Osteria Passatelli in Ravenna. The distinction between the dish we had in Ravenna and this recipe is that they grated the truffle.
What’s culatello?
The prosciutto crudo on this passatelli recipe is culatello, one in every of Italy’s best and most prized cured hams. It’s thought-about a real delicacy, particularly within the Emilia-Romagna area.
This prosciutto is comprised of one of the best, leanest a part of the pig’s hind leg referred to as the center of the prosciutto. The title culatello really means “little bottom.” To make culatello, they fastidiously trim, salt, and season the meat (usually with garlic and wine). They then stuff it right into a pure pig’s bladder, hand-tie it, and grasp it to remedy for a lot of months (usually 12–18).
Culatello is extra delicate, tender, and sweeter than different forms of prosciutto. It has a silky texture, deep purple colour, and a fancy, barely nutty, winey aroma. Historically, it’s sliced paper-thin and served merely with bread. Nevertheless, it’s scrumptious utilized in pasta recipes in the same technique to pancetta or different of prosciutto crudo.
Elements on this passatelli pasta with prosciutto recipe.
To make the passatelli you’ll need..
Breadcrumbs: One of the best breadcrumbs are do-it-yourself with stale white bread.
Parmigiano-Reggiano: Freshly grated Parmigiano provides a salty, nutty taste and helps bind the dough. You need to use Grana Padano as a substitute.
Eggs: Eggs act as a binder and add richness to the dough. I want to make use of free vary natural eggs for his or her taste and dietary worth.
Lemon zest: Lemon provides a gentle citrus notice and enhances the general taste. Use natural lemons with edible pores and skin.
Nutmeg: This spice provides a heat, fragrant taste to the passatelli. Freshly grated is greatest.
Inventory or broth: When serving passatelli in broth Italians often make a do-it-yourself meat broth. For this recipe, you may cook dinner the passatelli in a store-bought low-sodium meat or vegetable broth and even in boiling salted water like different forms of pasta. I used a vegetable broth. I believe it provides extra taste than utilizing water.
To make the sauce you’ll need.
Parmigiano-Reggiano: This well-known and far cherished conventional cheese comes from Emilia-Romagna, so it’s the pure selection for this recipe. It melts very well and provides the sauce a barely salty and nutty style. It’s also possible to use Grana Padano with is slightly sweeter and fewer salty than Parmigiano.
Milk or single cream: The Italian cheese sauce on this passatelli recipe is made by melting cheese into milk or cream (fonduta). You need to use both complete milk or single cream. The latter will give the sauce a richer taste.
Culatello: This prosciutto crudo shouldn’t be that simple to search out exterior of Italy. To substitute use San Daniele, Prosciutto di Parma and even pancetta.
Black truffle: Black truffles might be discovered in lots of components of Italy, together with Emilia-Romagna. When in season, they’re added to quite a lot of dishes, notably eggs, risotto and pasta, like this passatelli with prosciutto. You can also make this recipe with out contemporary black truffle or use slightly truffle oil or butter so as to add some truffle taste.
Step-by-step directions.
To make the passatelli, try my do-it-yourself passatelli recipe.
To make the sauce.
1 Minimize the culatello (or different prosciutto crudo) into small strips. Then fry it in slightly butter till barely crispy. Switch the fried prosciutto to a bowl coated in kitchen paper to empty extra fats.
2. Soften the grated Parmigiano into heated milk or cream and stir till the sauce thickens. Use a pan large enough so as to add the cooked passatelli in.
3 Cook dinner the passatelli in boiling broth till they rise to the floor (about 5 minutes). It’s possible you’ll must cook dinner the pasta in batches relying on what number of you make and the way huge your pot is.
4 Use a slotted spoon to switch the cooked passatelli to the cheese sauce and blend gently collectively.
5 Add the fried prosciutto and a few salt and pepper to style. Combine once more and plate instantly.
6 In case you are including black truffle, use a truffle shaver so as to add skinny slithers of truffle to the dish or a microplane to grate truffle on high. Serve instantly.
What to do with leftovers.
You may maintain leftover passatelli pasta with prosciutto within the fridge in a sealed container for a few days. The leftovers might be reheated within the microwave with slightly added milk or baked within the oven with some grated cheese on high. The consistency will likely be totally different to the unique dish, however the style will likely be simply nearly as good.
FAQs
Sure you may, I usually cook dinner some passatelli in broth and freeze the remaining on a tray in a single layer after which put them in a freezer bag. After I wish to have them once more, I simply take the passatelli out of the freezer and cook dinner them from frozen.
You will have to make use of a vegetarian parmesan and omit the proscuitto for a vegetarian model. Italian Parmigiano-Reggiano and Grana Padano aren’t vegetarian cheeses.
Sure you may, simply use gluten free breadcrumbs. Recent truffles are gluten free though truffle flavored merchandise like truffle oil is probably not.
Let me know what you suppose.
Right here in Italy, we will purchase prepared made passatelli which makes this recipe quicker to organize. However do-it-yourself passatelli should not so troublesome to make and nicely definitely worth the effort. In the event you do this scrumptious passatelli with prosciutto and Parmigiano cream, please let me know what you suppose. I fell in love with this dish and I am certain you’ll too!
Please write a remark right here on the weblog or on the Pasta Venture Fb web page. Your suggestions is way appreciated!
Buon appetito!
Different recipes with black truffles.
1Pasta with truffles and mascarpone.
2 Tagliolini with taleggio and black truffle.
3 Tuscan ricotta gnudi with black truffle.
4 Creamy sausage pasta alla Norcina.
Pin for later.
Passatelli pasta with prosciutto and Parmigiano cream and black truffle.
This creamy Italian pasta recipe pairs passatelli pasta with prosciutto, a Parmigiano cream and black truffle. This dish combines a number of the greatest meals the Emilia-Romagna area has to supply and is probably the most scrumptious passatelli recipe I’ve tasted. A must-try!
Gear
-
1 massive bowl if making do-it-yourself passatelli
-
1 Passatelli iron or potato ricer if making do-it-yourself passatelli
-
1 wooden pastry board. for kneading
-
1 massive pot to cook dinner passatelli
-
1 deep skillet to make sauce and blend with passatelli
-
1 small frying pan to fry prosciutto
-
1 truffle shaver if together with black truffle
-
plastic wrap
-
kitchen paper
Elements
For the sauce
- 5.5 ounces prosciutto crudo I used culatello
- 7 ounces Grana Padano or Parmigiano Reggiano freshly grated
- 0.7 ounces butter
- 8.5 flozs contemporary complete milk or single cream
- salt to style
- freshly floor black pepper. to style
- 3 ounces black truffle non-compulsory
To cook dinner the passatelli
- 4 pints vegetable or meat broth you may also use water because the broth is discarded.
To make passatelli (see this put up for step-by-step directions)
- 4.2 ounces breadcrumbs do-it-yourself from stale white bread is greatest
- 4.2 ounces Parmigiano Reggiano freshly grated
- 3 eggs
- 0.5 teaspoon lemon zest use lemons with edible pores and skin
- pinch nutmeg freshly grated.
Directions
-
Minimize the culatello (or different prosciutto crudo) into small strips. Then fry it in slightly butter till barely crispy. Switch the fried prosciutto to a bowl coated in kitchen paper to empty extra fats.
-
Soften the grated Parmigiano into heated milk or cream and stir till the sauce thickens. Use a pan large enough so as to add the cooked passatelli in. Add slightly flour if the sauce appears too liquid.
-
Cook dinner the passatelli in boiling broth r water till they rise to the floor (about 5 minutes). It’s possible you’ll must cook dinner the pasta in batches relying on what number of you make and the way huge your pot is.
-
Use a slotted spoon to switch the cooked passatelli to the cheese sauce and blend gently collectively.
-
Add the fried prosciutto and a few salt and pepper to style. Combine once more and plate instantly.
-
In case you are including black truffle, use a truffle shaver so as to add skinny slithers of truffle to the dish or a microplane to grate truffle on high. Serve instantly.
Stop your display screen from going darkish
Notes
See most important content material for what to do with leftovers.
See my passatelli recipe for step-by-step directions and photographs for making do-it-yourself passatelli.
Vitamin
Energy: 675kcalCarbohydrates: 25gProtein: 42gFats: 45gSaturated Fats: 22gPolyunsaturated Fats: 4gMonounsaturated Fats: 15gTrans Fats: 0.2gLdl cholesterol: 213mgSodium: 1827mgPotassium: 259mgFiber: 1gSugar: 3gVitamin A: 940IUVitamin C: 0.3mgCalcium: 1019mgIron: 3mg
Extra Recipes from Emilia-Romagna
Reader Interactions
