How to make passatelli with truffle and Parmigiano fondue: the perfect recipe
Directions Making passatelli Romagnoli is relatively easy, a child’s play. So much so that in many Romagna cuisines, it is precisely the little children who
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Ingredients
- 300 grams of bread crumbs
- 100 grams of flour
- 31 grams of grated Parmigiano Reggiano cheese
- 6 large eggs
- a sprinkle of nutmeg
- salt
- pepper
- broth for cooking
- 1 egg yolk
- Parmigiano Reggiano cheese
- ¼ liter of fresh cream
- truffle
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