Ingredients

Passatelli

• 2 eggs
• 150 g of Parmigiano Reggiano PDO
• 150 g of breadcrumbs
• Grated zest of half a lemon
• 100 g Prosciutto di Modena Nutmeg to taste
• Salt to taste

Sauce

• 1 clove of garlic Oil
• 90 g of Borgotaro IGP mushrooms
• A knob of butter
• 80 g of Parmigiano Reggiano PDO
• 100 ml of milk
• Pepper to taste

Preparation

Break the eggs and add the breadcrumbs, followed by the grated Parmigiano Reggiano, chopped Prosciutto di Modena, lemon zest, nutmeg and salt. Press into a block and leave to rest for 30 minutes.

Crush the garlic and fry it gently in the extra virgin olive oil until golden. Add the mushrooms, cover with a lid and cook for five minutes. Remove the lid and continue cooking for another 15 minutes, adding the milk and a knob of butter. Leave to reduce for a few minutes, then add the Parmigiano Reggiano.

Meanwhile, make the passatelli, using a potato masher and cook them in boiling salted water for three minutes. Toss in the sauce, decorate with a few parsley leaves and serve.