Passatelli with vegetable ragù
Inspired by a trip to Emilia-Romagna, Luca Marchiori shares his recipe for passatelli, a little known pasta made from breadcrumbs, cheese and eggs. Typically served in a rich broth, Luca serves his passatelli in a delicious aubergine and courgette ragù.
Ingredients
Passatelli
- 150g of white breadcrumbs
- 150g of Parmesan , freshly grated
- 3g of nutmeg
- 3 large eggs
- 30g of cream cheese
- 6l water
- 1 tsp salt
Vegetable ragù
- 1 onion, finely chopped
- 1 aubergine , diced
- 2 courgettes , diced
- 20 cherry tomatoes, halved
- 200ml of dry white wine
- 6 basil leaves
- olive oil, as needed
Method
1
Begin by making the passatelli. Place the breadcrumbs, Parmigiano Reggiano and nutmeg in a large mixing bowl. Stir with a wooden spoon until all of the ingredients are combined
2
Make a well in the middle of the breadcrumb mixture and add the eggs and cream cheese. Stir with a wooden spoon until the mixture begins to come together, then form into a ball with your hands. Leave the dough to rest for at least 1 hour
3
Pass the dough through a potato ricer to form the passatelli
4
Leave the passatelli to dry for about 30 minutes while you make the sauce
5
Cover the bottom of a large frying pan with olive oil. Heat gently, add the onion and cook until softened, for about 2 minutes
6
Add the aubergine and cook on a low heat for about 10 minutes, stirring occasionally. Stir in the courgettes and salt and cook for a further 10 minutes
7
Add the tomatoes and white wine, bring to the boil and simmer for 5 minutes. Once the vegetables are cooked, tear the basil leaves and stir through the sauce
8
Bring 6 litres of water with 1 teaspoon of salt to the boil. Gently drop the passatelli into the boiling water. Cook until they float to the top, for about 2 minutes, then drain
9
To serve, add the passatelli to the vegetable sauce and stir through gently, being careful not to break them. Place in bowls and garnish with a basil leaf
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Passatelli with vegetable ragù
