Ingredients for 4 people:
150g of breadcrumbs
120g of Parmesan cheese
Acet-UP
3 eggs
75g of butter
Nutmeg
Fine salt
Pancetta
Meat broth
Preparation:
Pour the breadcrumbs, 100g of Parmigiano-Reggiano, salt, nutmeg, and eggs into a bowl and mix everything together.
Flour a work surface and use a potato masher to form your passatelli.
Boil the meat broth and add the passatelli to it. Meanwhile, cut the pancetta into small pieces and stir-fry it in a pan with the butter.
As soon as the passatelli rise to the surface, drain them and transfer them to the pan with the pancetta. Stir-fry them and serve them with 20g of thin Parmigiano-Reggiano flakes and a drizzle of Acet-Up.
