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    Spinach Passatelli, Grana Padano and Diced Carrots

    Group 393Easy
    Group 3824 people
    T345 min

    Lactose free

    Passatelli are a pasta made of breadcrumbs, eggs, grated cheese, and in some regions lemon, and nutmeg; it is typically cooked in chicken broth. Today we are making a “green” version and serving it without broth.


    • 200 g fresh spinach
    • 200 g Grana Padano
    • 140 g breadcrumbs
    • 70 g 00 flour
    • 2 carrots
    • 3 eggs
    • 1 garlic clove
    • 1 shallot
    • Nutmeg
    • Extra virgin olive oil
    • Salt



    STEP 1

    In a non-stick saucepan, heat a drizzle of olive oil and a clove of garlic, add the spinach and sauté for a few minutes with half a glass of water, until soft a mixer with the eggs until you obtain a smooth cream.

    STEP 2

    In a bowl, combine the spinach cream with breadcrumbs, finely grated Grana Padano, flour, and a pinch of nutmeg. Mix well until you obtain a firm and compact dough. Shape the dough into a loaf, wrap in cling film, and leave to rest in the fridge for 30 minutes.

    STEP 3

    In a non-stick pan, sauté the finely chopped shallot in a drizzle of olive oil. Add the carrots and half a glass of water, and cook for a few minutes, until the water evaporates. Season with salt and pepper.


    STEP 4

    Make the passatelli by pressing the dough through a potato ricer and cutting them with a knife, (to a length of about 5cm/2in). Boil the passatelli in salted water for 2-3 minutes, until they surface.

    STEP 5

    Drain and serve the passatelli with the carrots, a drizzle of olive oil, and Grana Padano shavings.