Dry Passatelli with Parmesan Fondue and Truffle

Ingredients

• 400 g passatelli Lina Sapori e Delizie (fresh or homemade with breadcrumbs, Parmesan, and eggs)
• 150 ml cooking cream (or whole milk)
• 80 g Parmigiano Reggiano and truffle cream Lina Sapori e Delizie
• 30 g truffle butter Lina Sapori e Delizie
• nutmeg to taste
• salt to taste
• black pepper to taste

Preparation

• in a large pan, pour the cream (or milk) and heat on very low heat without boiling
• add the Parmigiano Reggiano and truffle cream and stir carefully until you get a smooth and velvety cream
• meanwhile, bring a pot of meat broth (or salted water) to a boil and cook the passatelli: remember they are ready as soon as they float to the surface
• gently drain the passatelli with a slotted spoon and transfer them directly into the pan with the Parmesan cream
• add the truffle butter in small pieces and let it cream over high heat for one minute, gently moving the pan to avoid breaking the passatelli
• add a grating of nutmeg and, if desired, a pinch of black pepper to enhance the truffle notes
• arrange the still hot and creamy passatelli on serving dishes and serve immediately
• your gourmet passatelli are ready to be enjoyed!

Tips

• to make the dish even more impressive, you can add small cubes of crispy prosciutto on top (previously cooked in a pan without fat)
• this is the perfect "comfort food" for January Sundays, capable of bringing all the warmth of our land to the table.
• 🍷 Recommended Wine

For such a rich, savory, and fragrant dish, you need a wine with good freshness to balance the richness of the fondue, but also a certain softness.

• • The local choice: An Albana di Romagna Secco DOCG. It is a white wine with great character, with the right structure and minerality to accompany Parmesan and Truffle without being overpowered.
  • The alternative: A Pinot Noir vinified as a red, light and silky, whose undertones of undergrowth perfectly recall the earthy notes of truffle.

Enjoy your meal!