Passatelli with White Truffles
"Passatelli asciutti con tartufo bianco"
This classic dish is typical of the light cooking of the region of Romagna. So called because the dough is "passed" through a special device that looks like a slotted spoon with two handles. A memorable taste experience!
Bring the gallon of chicken stock to a boil.
To prepare the Passatelli:
Mix the eggs, the grated lemon zest and the butter, seasoning with a pinch of salt and grated nutmeg.
To this mixture add first the flour, then the bread crumbs and finally the grated cheese. Mix thoroughly until a homogenous paste is formed. Add more bread crumbs if too moist.
Hold a potato masher with fairly large holes over the boiling stock and press the mixture through it to form short, worm-shaped dumplings.
Cook the passatelli in the chicken broth and drain.
In the meantime, heat the melted butter with the chicken broth and add the passatelli to the pan with the grated Parmagiano Reggiano.
Remove from heat and top with thinly shaved white truffle.
To finish and serve, garnish with more shaved truffle and thin strips of parmesan.