In the kitchen with Lea

Lea Gardi runs theNasano farmhouse and is the president of the “Il lavoro dei contadini APS” association; an expert in farming traditions and recovery cooking, she presents us with the preparation of a traditional dish from our area: passatello.

A simple and tasty dish, perfect for a quick but refined dinner. Passatelli is a typical type of egg pasta, which is characterized by its elongated and irregular shape. Shallot and cherry tomato sauce is a light and flavorful condiment that enhances the taste of passatelli.

Ingredients

• For the passatelli:
  • 300 g of breadcrumbs
  • 300 g of grated Parmesan cheese
  • 6-7 eggs
  • A pinch of salt
  • A pinch of nutmeg
• For the sauce:
  • 2 shallots
  • 400 g of cherry tomatoes
  • Extra virgin olive oil
  • Salt and pepper

Proceedings

For the passatelli:

1. Stir in breadcrumbs, Parmesan cheese, eggs, salt and nutmeg. Knead until the mixture is smooth.
2. Form the passatelli with the passatelli mold

For the sauce:

1. Chop the shallots and wilt them in a pan with a drizzle of extra virgin olive oil.
2. Add the cherry tomatoes, season with salt and pepper. Cook over medium heat for about 10 minutes, or until the cherry tomatoes are wilted.

Assembly:

1. Cook passatelli in boiling salted water for about 2 minutes, or until cooked.
2. Drain them and dress them with the shallot and cherry tomato sauce.

Enjoy your meal!