Dry Passatelli with Parmesan Fondue and Truffle

Ingredients

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

Preparation

  • In a large pan, pour the cream (or milk) and heat over a very low heat without boiling.
  • add the Parmigiano Reggiano and truffle cream and mix carefully until you obtain a smooth and velvety cream
  • In the meantime, bring a pan of meat broth (or salted water) to the boil and cook the passatelli: remember that they are ready as soon as they rise to the surface.
  • Drain the passatelli gently with a slotted spoon and transfer them directly into the pan with the Parmesan cream
  • add the truffle butter cut into pieces and let it melt over a high heat for a minute, moving the pan delicately so as not to break the passatelli
  • add a grating of nutmeg and, if desired, a pinch of black pepper to enhance the truffle notes
  • Arrange the passatelli while still hot and creamy on serving plates and serve immediately
  • Your gourmet passatelli are ready to be enjoyed!

Advice

  • To make the dish even more spectacular, you can add small cubes of crispy raw ham on top (previously fried 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 that has a good freshness to balance the fattiness of the fondue, but also a certain softness.

    • The choice of terroir: An Albana di Romagna Secco DOCG . It's a white wine with great character, with just the right structure and minerality to pair well with the Parmigiano and truffle without overpowering it.
    • The alternative: A light and silky Pinot Noir vinified as a red wine, whose hints of undergrowth perfectly recall the earthy notes of truffle.

Enjoy your meal!