Passatelli II

"Passatelli con tartufo bianco su letto di fonduta al tartufo estivo"...this is the official name of this recipe. Quite a mouthful, no matter how you look at it!

Ingredients:

350 g parmigiano reggiano (about 12 oz)
150 g grated fresh bread (about 5 - 6 oz)
3 eggs
grated zest of one lemon
Nutmeg
300 g whole milk (about 10 oz)
300 g fontina cheese (about 10 oz)
2 egg yolks
60 g sliced black truffle (about 2 oz)
30 g butter (about 1 oz)
60 g white truffle (about 2 oz)

Preparation:

An hour before the meal, bring the grated fontina to room temperature and place the sliced black truffles in the milk to infuse it with their flavor.
Make a paste with 300 g (about 10 oz) of the parmesan, the bread crumbs, the lemon zest, the eggs and abundant nutmeg; leave it to rest in refrigerator.
In a double boiler, melt the fontina in the black truffle-infused milk.
Whisk in the egg yolks one at a time, constantly stirring until obtaining smooth and thick. Set aside and keep warm.
Pass the passatelli through the passatelli maker* and gently simmer in hot salted water.
Drain them and toss them into a frying pan with the remaining butter and parmesan.
Spread a pool of the sauce on the warm plates and place the passatelli, then finely shave the white truffle on top.

* or just use a potato masher with fairly large holes, set over the pot of boiling water, and press the mixture through it.

Directions:
"Passatelli con tartufo bianco su letto di fonduta al tartufo estivo"...this is the official name of this recipe. Quite a mouthful, no matter how you look at it!

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Passatelli II

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