Passatelli in Tomato Sauce
List of Ingredients
Ingredients · Servings 4
- 2LBS 3 OZ ripe tomatoes
- 3OZ. bread crumbs
- 3OZ. Grana Padano cheese, grated
- 2 large eggs
- 1 small onion
- 1 celery stalk
- 1 carrot
- black olive tapenade
- fresh oregano
- nutmeg
- caper berries in brine
- vegetable broth
- extra-virgin olive oil
- salt
- pepper
Method · 1 h
- Mix the bread crumbs with the Grana Padano cheese, eggs, salt, pepper and some freshly ground nutmeg until you have a firm dough. Set aside to rest for at least 30 minutes.
- Chop the tomatoes. Dice the celery, carrot and onion and sauté in 4 Tbsp. oil. Add the tomatoes and stir with the vegetables. Cover and cook on medium heat for around 30 minutes. Pass the tomato sauce through a food mill, and season with salt and a tablespoon of chopped oregano.
- For the passatelli: Bring vegetable broth (or lightly salted water) to a boil. Using a passatelli press or a potato ricer, press the dough through it, letting the long strands drop into the boiling broth. Remove with a slotted spoon as soon as they float to the surface.
- Slice some caper berries into rounds. Transfer the warm tomato sauce to plates, top with the passatelli, a few drops of olive tapenade and caper berries.
- This recipe is taken from the cookbook “Io non spreco" by Syngenta and Banco Alimentare.
- 2 LBS 3 OZ of ripe tomatoes
- 3 OZ. of bread crumbs
- 3 OZ. of Grana Padano cheese, grated
- 2 of large eggs
- 1 of small onion
- 1 of celery stalk
- 1 of carrot
