But what good ones passatelliwhich immediately evoke theEmilia Romagna and the holed instrument through which they “pass”, taking shape and name. The recipe we suggest today to prepare them is the one that Delia Pavoni Notarifounder of La Cucina Italiana in 1929, offers among the classic soups of first issue of the magazine.
They are made with all the love they put into them azdorethe energetic housewives of Romagna, and guaranteed by the greedy (and verbose) Dr. Balanzonethe most learned mask of commedia dell’arte, which has become a symbol of Bologna.
Also discover these recipes: Passatelli from grandmother Ancella by chef Massimo Bottura, Passatelli with seafood, Passatelli soup in fish broth,Chickpea passatelli in clam and tarragon broth, Passatelli in spring soup.
Like all recipes with few ingredients, those few ingredients must be excellent, exceptional. Here we only have pasta,butterAndparmesan, to which the cooking water is added. Parmesan must be well matured, at least 24 months, to accentuate the flavour. It must be grated espresso, so as not to lose flavors and aromas. The buttermust be of good quality (unsalted), cut into small pieces, so not holding a single block, and preferably softened first placing it in a large bowl to place near the stove or taking it out of the fridge in advance. It should never be melted. The pasta must be strictly longbecause by shaking it he can create the perfect cream with starch and fat. For an ideal result, shortpasta and egg pasta are not recommended. A long, sturdy spaghetti is better.
2. The doses
In doses there is definitely one of the biggest questions. The risk could be that, to remain light, you are stingy with the ingredients, thus creating a result that is not very creamy and appetizing, but also not very tasty. In short, if you choose to make this recipe, better to make it to its full potential or change the dish. For two people we can consider 200 grams of long pasta, 80 grams of butter, 80 grams of grated parmesan plus something to put on the plate. In the end, a couple of ladles of cooking water.
3. The pot
Compared to cooking any type of pasta, here we can help ourselves placing a smaller pot, even a pan, with less water and a good level of salting. This allows there to be more starch, which we need to make a thicker cream. Basically the pasta needs to be cooked in a little whileless water than usual.
Never put ingredients randomly. Instead, it is advisable to follow the correct order. The pasta should be poured into the fat part, then into the butter, when it is al dente. At this point a light quantity of cooking water should be added, only at the end should you add the parmesan and strictly take it off the heat. Then it is stirred again, and finally more parmesan is added to the plate. Summing up? Never use parmesan before butter.
Risotto with cauliflower, parmesan and bacon embodies the Christmas culinary essence of Northern Italy: this creamy dish, symbol of winter, elegantly marries authentic and traditional flavors deriving from the ancient gastronomic traditions of Emilia-Romagna and Lombardy. The roasted cauliflower gives strength to the dish, while the pancetta and parmesan, expertly dosed, give a symphony of rich and festive flavours, perfect for a culinary encounter during the Christmas holidays. The ricegrown abundantly in the rice fields of the Po Valley, becomes the protagonist of the dish, while the cauliflower, a cruciferous ingredient appreciated for its versatility, integrates perfectly into the composition, providing a delicate consistency and a scent underlined by roasting. In fact, today’s recipe suggests the use of roasted cauliflower, which adds a robust element to the overall flavor profile. There bacon, rigorously selected for its quality and flavor, contributes its rich and saltytaste, further enriching the risotto with intensely meaty flavor notes. The presence of parmesan, however, carefully dosed, thanks to the saline intensity, balances all the other flavors and completes the dish in an extraordinary way. The preparation of this first course requires meticulous attention to the cooking of the rice, as well as well-defined steps for the introduction of the other ingredients, in order to preserve its success. Put on your apron, follow today’s recipe and bring a good risotto with cauliflower, parmesan and bacon to the table.
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