Passatello di Prosciutto di Modena with Borgotaro IGP mushroom sauce



  • 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


  • 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


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.

The quantities indicated are enough for four people.