Passatelli with Parmesan cream
As temperatures drop, we are setting aside our beloved fish-based passatelli (typical of the Romagna coast) for a moment to make room for more intense and flavorful seasonings. What are we talking about? Still passatelli, but this time served dry with a delicious Parmigiano Reggiano PDO cream.
We guarantee that this cream is perfect for passatelli, which already contain Parmigiano Reggiano PDO inside. We could say, then, that this sauce not only completes the dish but emphasizes all its notes.
Can’t wait to get started on this recipe? Let’s find out how to prepare it right away.
RECIPE FOR PASSATELLI WITH PARMIGIANO REGGIANO PDO CREAM
Ingredients for 4 people
- 2 packs of Passatelli with Parmigiano Reggiano PDO by Pasta Fresca Rossi
- 200g of Parmigiano Reggiano PDO
- 300g of fresh cream
- White truffle (optional)
Preparation
- Since the passatelli are already prepared, all you have to do is make the Parmesan cream. Take the fresh cream and bring it to 60°C. Add the grated Parmigiano Reggiano and blend everything with an immersion blender. Now, bring the sauce to 80°C.
- While the sauce reaches its optimal cooking temperature, heat a pot full of water and cook the passatelli following the instructions on the packaging.
- Once ready, gently scoop them up with a skimmer and pour them into the Parmesan cream. Mix well to combine everything evenly.
- If you have it available, you can finish the dish with a few slices of white truffle.