Ingredients for 4 people
For passatelli
| 200g of breadcrumbs | 300gr of Parmigiano |
| salt, pepper, nutmeg | grated peel of half a lemon |
| 5 egg yolks | 1 whole egg |
| 1 liter of vegetable broth |
For the truffle broth
| 500 gr of truffles | Water |
| Garlic | Parsley |
| Extra virgin olive oil |
For the rockfish
| 4 shrimp | 2 small squid |
| 2 cuttlefish | 500 gr Mussels and clams |
| 500g sea truffles |
Recommended cooking tools
Skillet Ø 28cm
Saucepan Ø 16cm
PastaSì Family
Fry Pan Ø 32cm
Ladle
Bamboo Cutting Board
Santoku Knife
Method
-
For passatelli
Mix the bread, Parmesan cheese, eggs, salt, nutmeg and lemon peel until the mixture is well blended. -
For the truffle broth
Prepare a Skillet with oil, garlic and parsley in a nonstick pan; when it starts to sizzle, put in the truffles and 2 ladles of water. Cook until they have all opened, strain the cooking water and return it to a Saucepan with a drizzle of oil. Keep aside while warm. -
For the rockfish
Clean all the fish, cut the squid and cuttlefish into strips and the shrimp in half using a Bamboo Cutting Board and a Santoku Knife
Cook the fish by mashing it in a Fry Pan with oil, garlic and parsley. Season with salt and pepper and keep aside.
Place some of the batter from the passateli in a potato masher and cook in a PastaSì Family in vegetable stock, initially at full boil and then lowering the heat.
Presentation
Arrange 2 tablespoons of warm truffle broth in the center of the plate, lay the passatelli on top, and finish with the rock salad. Finish with a drizzle of oil.
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