Passatelli with Pecorino in a Porcini mushroom and blueberry soup

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

In a bowl, mix together the cheese, bread and 1 tablespoon of flour. Add the lemon, salt and pepper and finally, the eggs. Divide the mixture obtained into small balls and chill for about 2 hours. In a pan, fry together the thyme, garlic and chopped Porcini mushroom stalks for 10 minutes. Blend and then sieve the mixture and bring to a creamy consistency using some stock. Make the passatelli using the special kitchen utensil and cook in the broth. Drain and serve with the soup. Garnish with thin slices of raw mushroom and blueberries and drizzle with a little extra-virgin olive oil.

Preparation method:

In a bowl, mix together the cheese, bread and 1 tablespoon of flour. Add the lemon, salt and pepper and finally, the eggs. Divide the mixture obtained into small balls and chill for about 2 hours. In a pan, fry together the thyme, garlic and chopped Porcini mushroom stalks for 10 minutes. Blend and then sieve the mixture and bring to a creamy consistency using some stock. Make the passatelli using the special kitchen utensil and cook in the broth. Drain and serve with the soup. Garnish with thin slices of raw mushroom and blueberries and drizzle with a little extra-virgin olive oil. <<<