Dry passatelli with truffles

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the passatelli: mixtogether all the dry ingredients so they are well blended. Beat the eggs and add to the dry ingredients. Mix together to obtain a fairly compact ball and then chill in the fridge for a few hours. Remove the mixture from the fridge and divide into 6 or 7 smaller balls. In the meantime, bring some stock to boil. Squeeze the passatelli mixture through a potato masher directly into the boiling stock. The passatelli are cooked when they come to the surface.

For the sauce: warm the cream, fondue and thinly-sliced truffle in a non-stick frying pan. Add the drained passatelli and sauté for a few minutes before serving. Garnish the dish with a couple of slices of truffle.

Preparation method:

For the passatelli: mixtogether all the dry ingredients so they are well blended. Beat the eggs and add to the dry ingredients. Mix together to obtain a fairly compact ball and then chill in the fridge for a few hours. Remove the mixture from the fridge and divide into 6 or 7 smaller balls. In the meantime, bring some stock to boil. Squeeze the passatelli mixture through a potato masher directly into the boiling stock. The passatelli are cooked when they come to the surface.

For the sauce: warm the cream, fondue and thinly-sliced truffle in a non-stick frying pan. Add the drained passatelli and sauté for a few minutes before serving. Garnish the dish with a couple of slices of truffle.