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

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.

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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