Passatelli with Apple Ragout

Passatelli in broth is a typical dish of Emilia-Romagna cuisine, but today we will prepare it with an original twist: an apple ragout. This combination is not traditional, but it can offer a pleasant contrast in flavors between the sweet-acidic taste of the apples and the rusticity of the passatelli.

Ingredients for Passatelli:

• 200 g of bread crumbs
• 100 g of grated Parmesan cheese
• 3 eggs
• Grated zest of one lemon (untreated)
• Nutmeg to taste
• Salt to taste

Ingredients for the Apple Ragout:

• 2 large apples, preferably of a variety not too sweet
• 1 shallot
• 30 g of butter
• 200 ml of vegetable or chicken broth
• Salt and pepper to taste
• A pinch of cinnamon (optional)
• Extra virgin olive oil to taste

Preparation of Passatelli:

1. In a large bowl, mix the bread crumbs with the Parmesan, lemon zest, a grating of nutmeg, and a pinch of salt.
2. Add the eggs and knead until you obtain a homogeneous and rather compact mixture.
3. Let the dough rest for about 30 minutes, covered with a cloth.
4. After the resting time, press the dough through the special passatelli tool (or a potato masher with large holes) directly into a pot of boiling salted water.
5. Cook the passatelli for about 2-3 minutes or until they float to the surface, then drain them with a slotted spoon.

Preparation of the Apple Ragout:

1. Peel the apples, remove the core and cut them into small cubes.
2. Finely chop the shallot and sauté it in a pan with butter and a drizzle of olive oil until it becomes translucent.
3. Add the apple cubes to the pan and let them flavor for a few minutes.
4. Pour in the vegetable or chicken broth and cook over medium-low heat until the apples have softened and the liquid has slightly reduced.
5. Season with salt, pepper, and, if you like, a pinch of cinnamon for a spicy touch.
6. Blend everything with an immersion blender until you get a creamy consistency, adjusting salt and pepper if necessary.

Completing the dish:

1. Distribute the passatelli on plates and dress them with the hot apple ragout.
2. If desired, you can finish the dish with some grated Parmesan and a sprinkle of nutmeg.

This version of passatelli with apple ragout represents an interesting combination of flavors and might surprise your diners for its originality.

Curiosity

Passatelli originated as a humble dish that allowed for the reuse of stale bread, typical of the recovery cooking of many Italian regions. Its name seems to derive from the term “to pass” since the dough is passed through a potato masher or a “passatelli iron”. Over time, they have earned a place of honor in local cuisine, becoming the protagonist of numerous Sunday and holiday meals.