Silvana Buzzai – Passatelli with white truffle cream T&C
Over the years, my interests have focused on everything healthy that can be chosen for one’s daily life, such as food, activities, and relationships.
I strongly believe in the quality of food and its value.
My cuisine is natural and sincere: simple dishes, made with fresh ingredients and accompanied by what the land has to offer, fully respecting seasonality and family traditions.
Surrounded by the green hills of Pesaro and centuries-old olive trees, I prepare with my guests the dishes I grew up eating and which I am now happy to share.
The door is always open to anyone who wishes to taste my stories!
Silvana Buzzai
4 people portions
Passatelli:
• 200 g. 36-month aged Parmigiano-Reggiano DOP
• 200 g. coarse breadcrumbs
• 3/4 eggs (depending on size)
• Nutmeg and pepper as you like it
• Grated lemon
The truffle cream:
• 125 ml cooking cream
• 100 g Parmigiano Reggiano cheese
• 3 spoons T&C white truffle sauce
• 3 table spoons T&C white truffle cream
How to do it
Passatelli:
On a pastry board, make a well in the center of the breadcrumbs and grated Parmesan cheese, add 3-4 eggs (3 eggs are sufficient for large eggs), the nutmeg, pepper and grated lemon. Mix everything well until the mixture is soft but firm, similar to gnocchi.
Let the dough rest for a few minutes, then use the special tool “fer” to form the passatelli.
Drop the passatelli into the boiling vegetable broth and wait until they float to the surface before stirring, otherwise they will break apart. The passatelli will cook in a few moments.
The truffle cream:
In a small saucepan, combine the cream and Parmigiano Reggiano cheese and let it melt over low heat until thickened. Add the T&C sauce and truffle cream.
Plating:
Spread some of the truffle cream on the bottom of the plate, arrange the well-drained passatelli on top, and drizzle more T&C truffle cream on top. Finish with a sprinkling of grated lemon.
