Spinach Passatelli, Grana Padano and Diced Carrots
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.
Ingredients 200 g fresh spinach
200 g Grana Padano
140 g breadcrumbs
70 g 00 flour
1 garlic clove
Extra virgin olive oil
PreparationIn 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.
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.
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.
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.
Drain and serve the passatelli with the carrots, a drizzle of olive oil, and Grana Padano shavings.