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Lemon "passatelli" with warm truffle broth and seafood salad

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
Bamboo Cutting Board
Santoku Knife


  1. For passatelli
    Mix the bread, Parmesan cheese, eggs, salt, nutmeg and lemon peel until the mixture is well blended.

  2. 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.

  3. 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.


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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