Ecco Le Marche

“La cucina della nonna” (the culinary art of the grandma) has always meant a great deal in Italy, when referring to a traditional and authentic way of cooking.

We have been following the recipes of Mamma Graziella so far, who tries to use as many traditional ingredients as possible, but also likes to experiment new (and faster!) cooking techniques. What about going back to the gold old days?

Sauce preparation

Here is where Nonna Franca comes to help us, and shows us the recipe of Passatelli.

Ingredients:

For the dough:

  • 2 eggs
  • 100 g fine breadcrumbs
  • 60 g of grated Parmesan cheese
  • grated lemon peel
  • grated nutmeg
  • Salt and pepper to taste
  • broth

For the sauce:

  • 250 g peas (fresh or deep chilled)
  • 1 small onion
  • 1 clove of garlic
  • Oil and butter
  • 3 slices of raw ham
  • Salt and pepper to taste
  • fresh basil

In a pan, fry the chopped onion and the whole garlic clove in a mixture of oil and butter. Then remove the garlic and throw it away. Now add the peas and cover with water. Cook over medium heat for 15 to 20 minutes. Purée some of the peas to make the dish creamy. Keep the others on the side. Cut the raw ham into strips and bake until crispy.

Preparation of Passatelli:

Beat the eggs in a bowl and gradually add the other ingredients. If you can no longer stir, continue to knead until a homogeneous dough is formed. Form a ball out of it and let it rest for a few minutes. In the meantime, boil the broth. For the summer Nonna Franca recommends a light vegetable broth and for the winter a stronger broth.

Preparation and suggestion:

Using a Passatelli press, squeeze the dough directly over the boiling broth. Cut the resulting dough threads always 5-6 cm long, so that they can slide into the broth.

Once the Passatelli appear on the surface, they are ready and can be removed with the ladle.
Now spread the pureed pea cream in a nice shallow dish. Then spread the passatelli and the remaining peas. Then add the crispy strips of ham and the freshly picked basil leaves.

Other sauces are of course possible, but especially for the summer, this recipe is recommended.

Enjoy it!!

You can also watch the video to have a better idea on how to do it: