Passatelli with almond pesto
Trattoria Casa Buia

Type of recipe: First courses

Preparation method:

For the pesto: Wash and carefully dry the basil leaves. Use a pestle (or food processor for speed) to crush the garlic, almonds and basil leaves, then add the Parmesan and Pecorino cheeses. Add some oil from time to time to obtain a fairly dense sauce. Season with salt and pepper and chill.

For the passatelli: Place the breadcrumbs and grated Parmesan cheese in a bowl with the flour and eggs and mix together well. Add a little grated nutmeg, salt and pepper. Mix the ingredients to obtain a firm, uniform mixture and chill for about 30 minutes. Unless you have a special utensil for making passatelli, divide the mixture into several parts and put it through a potato masher with fairly large holes to obtain finger-length, “snake-like” shapes. Cook the passatelli in plenty of meat stock. When they come to the surface, drain and serve with the fresh pesto.

Preparation method:

For the pesto: Wash and carefully dry the basil leaves. Use a pestle (or food processor for speed) to crush the garlic, almonds and basil leaves, then add the Parmesan and Pecorino cheeses. Add some oil from time to time to obtain a fairly dense sauce. Season with salt and pepper and chill.

For the passatelli: Place the breadcrumbs and grated Parmesan cheese in a bowl with the flour and eggs and mix together well. Add a little grated nutmeg, salt and pepper. Mix the ingredients to obtain a firm, uniform mixture and chill for about 30 minutes. Unless you have a special utensil for making passatelli, divide the mixture into several parts and put it through a potato masher with fairly large holes to obtain finger-length, “snake-like” shapes. Cook the passatelli in plenty of meat stock. When they come to the surface, drain and serve with the fresh pesto.