Passatelli pie with chard, broad beans and pecorino


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Passatelli pasta


Cheese sauce

  • 150g of milk
  • 25g of pecorino, grated

To serve

For the passatelli pasta, mix together the breadcrumbs, Parmesan, eggs, lemon oil and zest in a large bowl. Bring together by hand then knead on a clean work surface to form a smooth, elastic dough. Wrap in cling film and place in the fridge for 30 minutes
Meanwhile, start on the rest of the pie. Bring a pan of salted water to the boil, blanch the chard leaves for 1 minute then drain and refresh briefly in iced water and pat dry. Set aside
Next blanch the broad beans in the boiling water for 2–3 minutes. Refresh in iced water then remove the outer skins by gently squeezing out the soft inner bean
Place a frying pan over a low heat, drizzle in the olive oil and add the garlic and thyme. Stir in the broad beans to warm through for a few minutes then season with salt and pepper. Remove and discard the whole sprig of thyme and take the pan off the heat. Set aside a few broad beans for garnish
Pour the chicken stock into a large pan and bring to the boil over a high heat. Push the passatelli pasta dough through a potato ricer into the stock to create long strands and cook for 2–3 minutes
  • 1l chicken stock
Drain the pasta and tip into the pan with the broad beans. Add the grated pecorino and mix everything together
  • 75g of pecorino, grated
Line 6 dariole moulds with the softened chard leaves, overlapping 2 leaves per mould with an overhang around the edge. Divide the pasta between the moulds and fold the overhanging leaves over the top to create sealed parcels
Prepare the cheese sauce by heating the milk in a small pan over a low heat and stirring in the pecorino until melted. Remove the pan from the heat and blend with a hand blender until smooth and creamy
  • 150g of milk
  • 25g of pecorino, grated
Divide the sauce equally between serving bowls and unmould a pie into the centre of each. Garnish with the reserved broad beans, a drizzle of olive oil, an extra sprinkling of grated pecorino and grinding of black pepper
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