Passatelli with truffle
70g chestnut flour, 120g home-made white bread without crust, 50g plain flour, 150g cooked and peeled chestnuts, 150g parmesan cheese, 3 eggs, 350g mortadella, 100g water, salt, meat broth.
Place the chestnuts together with the chestnut flour in a pan and cook until golden. Squash with a fork and put aside to cool. Reduce the bread in fine breadcrumbs and grate the parmesan cheese. Put in bowl the chestnuts, breadcrumbs, parmesan cheese, flour and stir to evenly combine all the ingredients. Then add the eggs and salt and start working the mixture with your hands, until obtaining a compact ball, slightly harder than a pasta dough. Wrap in plastic film and put it in the fridge for about 30 minutes.
Preparation of the mortadella cream. Cut the mortadella into cubes and put them in a blender. Add water and blend until obtaining a homogeneous and smooth cream.
Remove the passatelli dough from the fridge and put aside. In the meanwhile bring the broth to a gentle boil. Pass the mixture through a potato ricer to create noodles and squash directly over the boiling broth. Use a knife to cut the passatelli in the desired length. Repeat until finishing the dough. Mix carefully. The passatelli will be ready when they are all afloat. Take them out with a slotted spoon.
Put a couple of spoons of mortadella cream in a serving dish and place the passatelli above. Garnish with a few chestnuts and freshly sliced slivers of truffle. Serve hot.
Recipe created by the Chef Alessandro Panichi of Villa Aretusi, Bologna (Italy)