{"id":9281,"date":"2018-08-12T20:16:31","date_gmt":"2018-08-12T20:16:31","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9281"},"modified":"2023-04-07T16:38:29","modified_gmt":"2023-04-07T16:38:29","slug":"passatelli-con-pappa-al-pomodoro-e-crudo-croccante","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/passatelli-con-pappa-al-pomodoro-e-crudo-croccante\/","title":{"rendered":"Passatelli with pappa al pomodoro and crispy prosciutto"},"content":{"rendered":"

If one were to ask me what my favourite dishes are, I would answer first courses in all their infinite forms and interpretations, so here is my proposal for the national festival of first courses: Passatelli with pappa al pomodoro and crispy prosciutto<\/strong>.<\/p>\n

The national festival of first courses<\/strong><\/span><\/h2>\n

In the heart of Italy, from 27 to 30 September, the entire historic centre of Foligno will be colonised by fans of this symbol of Italian cuisine, the national festival of first course: I Primi d\u2019Italia<\/strong><\/a><\/p>\n

\"primi-d-italia-logo\"<\/p>\n

The verb ‘colonise’ is certainly the most appropriate to define what is happening in the Umbrian village, which is divided into no less than 14 villages of first courses, including, which fills me with joy, also one dedicated to gluten free<\/a>.<\/p>\n

Armed with a healthy appetite and, above all, an insatiable curiosity, it is worth getting lost in the streets and discovering not only the more than 100 recipes for first courses served non-stop, but also the cooking classes, tastings, cooking shows, markets, conferences as well as entertainment and music.<\/p>\n

A first course featuring the Emilia Romagna region<\/strong><\/span><\/h2>\n

To celebrate 20 years of this exquisite event, I welcomed with pleasure and honour the opportunity to represent my own region, Emilia Romagna, through a traditional dish, but with a touch of innovation and freshness through some ingredients that at home, in Parma, are really the masters, namely Parmigiano Reggiano, Prosciutto di Parma and tomato. This is what I have decided to propose to you: Passatelli with pappa al pomodoro and crispy prosciutto.<\/p>\n

Why Passatelli? Because I have never found anyone who didn’t like them, because they require only very few ingredients, because they are perfect for reusing leftover bread and hardened Parmesan cheese, because they are suitable for all seasons, and because they are so easy and quick to prepare.<\/p>\n

Most likely born in the countryside of Romagna, where people lived in poverty but always managed to prepare a dish like this, they soon became a symbol of the entire regional cuisine.<\/p>\n

The tool for preparing Passatelli<\/strong><\/span><\/h2>\n

The traditional tool with which they were prepared is the ancestor of the pasta die<\/strong>, a kind of perforated disc, slightly concave, with two handles that allow you to place it on the dough by making a forward movement while exerting a certain pressure that will cause these small cylinders of varying lengths to come out. The ingenuity of the peasants meant that the quantity of<\/strong> Passatelli formed in the hollow with a swipe of the iron disc on the dough corresponds to the serving for one diner<\/strong>, making life easy for the women of the house when calculating the quantity to prepare.<\/p>\n

Today, the ‘Passatelli iron disc’ has become almost a collector’s item and has been replaced by the less artistic but effective potato masher with large holes, aided by the blade of a knife. When the residual dough is too little to be shaped by the disc, the leftover is generally forged between the hands to obtain an extra-large Passatello, the object of battles for children who always want to get it.<\/p>\n

Historically, Passatelli are served in a good meat stock<\/strong>, perhaps capon stock<\/strong>, but for the hot season and, why not admit it, to avoid the time-consuming preparation of stock, I wanted to experiment with a different, tomato-based soup, which is also excellent warm or cold and not just hot (if you want a hot soup, try my Onion soup au gratin<\/a>).<\/p>\n

The proportions between ingredients is somewhat the same in all families, i.e. 1 egg for every 100g of Parmesan cheese and dry bread<\/strong>, with the growing wealth making housewives lean towards increasing the amount of Parmesan a little at the expense of bread. In some parts of the region, a portion of flour is also added, an operation from which I couldn’t exempt myself when preparing my gluten free Passatelli and wanting to saut\u00e9 them in a pan.<\/p>\n

Passatelli with pappa al pomodoro and crispy prosciutto<\/strong><\/span><\/h1>\n

36.9 g carbohydrates per 100g of plain Passatelli<\/u><\/strong><\/span><\/h1>\n

 <\/p>\n

Ingredients for Passatelli for 4 servings<\/strong><\/span><\/h2>\n