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Spelt Tomato-flavoured Passatelli sautéed in clarified butter and basil

Hard

Spelt Tomato-flavoured Passatelli sautéed in clarified butter and basil

30
min

Spelt Tomato-flavoured Passatelli sautéed in clarified butter and basil

Difficulty: Hard

Preparation time: 30 min

Doses (4 people)

  • Ingredients
    • Breadcrumbs 4,2 oz
    • Dried oregano a pinch
    • Eggs 4
    • Flour 4,2 oz
    • Parmesan cheese 7 oz

For this recipe we used:

Strained Tomatoes
4 tablespoons (2,82 oz)

Preparation

Vigourously knead the ingredients until gaining a smooth, soft dough. Leave in the fridge for 2 hours while you clarify the butter. Take the stick of butter and warm it in a bain-marie. Do not work the butter, let it melt until it forms a white patina on its surface, so remove it with a perforated spoon.

As the butter melts, the caseine sediments to the bottom and gives the butter a bright yellow colour. Now, using a spoon and a gauze-lined colander, gather the clarified butter (the liquid, bright yellow layer) and filter it. Try not to touch the caseine settled on the bottom.

Form the passatelli with a potato masher and boil them in generous salted water until they float on the surface, then drain and stir-fry them in a pan with a spoon of clarified butter and some basil leaves.