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"Dry" Soup with White Truffle Sauce Recipe
(Passatelli Asciutti)

Central Marches
Servings: 3 people
Difficulty level: 3
Light Meal

Prep time: 00:40
Cook time: 01:00 Rest time: 2-14 hours

Prepare the broth:
Wash all the bones and vegetables. Trim the fat from the chicken. Peel and roughly chop the vegetables. Place all the ingredients in a large stockpot. Cover with cold water (about 3 1/2 L ). Bring to a boil. Skim the surface for a few minutes. Partially cover and simmer for 2 hours. Let cool. Strain through a fine sieve. Chill for 12 hours and discard the fat that rises to the surface. You will need 3 L of stock for this recipe.
Prepare the passatelli:
In a large bowl, combine the eggs, egg yolk, grated lemon rind, nutmeg, salt, pepper, and softened butter. Add the flour and mix well. Add the breadcrumbs, mix well, and then add the CHEESES.

It should be quite thick. MIX with your hands for several minutes once it becomes too thick for a whisk.

The dough should still be thick but leave the sides of the bowl. It may be necessary to add more cheese. Turn the mixture out onto a work surface and knead the dough for 10-15 minutes. Cover it and let it rest for 2 hours.
Bring the meat stock to a boil. PASS the dough in sections through a cheese grater, or potato ricer over the boiling stock.

Alternately, you can pass the dough through the largest holes of a meat grinder and then immerse the strands in the hot stock. Boil the passatelli for several minutes and then CHECK for doneness.

Drain it through a colander set over a large bowl and keep it warm. Reserve 7/8 cup/200 ml for the sauce.
Prepare the truffle sauce:
Grate half the truffles and SHAVE the rest. Melt the butter in a saucepan over low heat. Add the grated truffle and the meat stock. Cook for 8 minutes over moderate heat. Add the sliced truffles and cook for another 2 minutes. Season, to taste, with salt. Dress the pasta with the sauce and serve.

Notes: Passatelli means "soup strands" and is of peasant origins although it has evolved into a dish that is both elegant but simple. The term "asciutti" means "drained" which gives this dish the name "dry soup."

Barbera d'Alba

Meat stock or water:
Beef bones with marrow 1 lb
Veal bones  1 lb
Beef and veal knuckles 1 lb each
Chicken wings 1 lb
Chicken necks  1 lb
Onions 2
Celery stalks with leaves  3
Carrots 2
Fresh parsley small bunch
Tomato  1
Leek  1
Bay leaves  3
Whole black peppercorn 1 tsp

Eggs  7
Egg yolk   1
Grated lemon rind  1/2 tsp
Nutmeg pinch
Softened butter 2 tbs
Salt and freshly ground pepper  to taste
Flour 1 cup/140 g
Dry breadcrumbs 1 cup/160 g
Grated Parmigiano Reggiano cheese 7 oz/200 g
Grated Pecorino cheese  3/4 cup/70 g

Butter /250 g
Fresh white truffles 60 g

Chef's knife
Cutting board
Large bowl
Stock pot
Meat grinder or potato ricer
Truffle shaver or thin sharp knife
Fine grater
Small saucepan



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