Baked passatelli with pancetta and pine nuts
A tasty way to eat an unusual type of baked pasta from Emilia-Romagna
Ingredients
- 400 g passatelli (14oz)
- 1 Lt beef stock brought to the boil. (about 30floz) for this recipe I used normal stock cubes rather than homemade broth but you can also make your own beef broth
- 100 g pine nuts (3.5oz)
- 200 g smoked pancetta (7oz) cubed
- 30 g parmesan (2oz) grated
- butter as required
- rocket for serving
Instructions
- Toast the pine nuts in a frying pan without oil until they brown.
- Add the pancetta cubes to the pan and cook until they start to brown.
- Bring the beef stock to the boil and cook the passatelli (see passatelli recipe on other post)
- When they start to turn yellow and rise to the surface (about 5 mins) remove them carefully from the stock with a slotted spoon and place them in an ovenproof dish.
- Cover the passatelli with the pinenuts, pancetta, grated parmesan and small pieces of butter.
- Place the dish into a preheated hot oven at 180° or under the grill until the the top becomes crispy.
- Serve with rocket on top if desired!
Notes
The most difficult part of this recipe is making the passatelli. Once you've got the hang of making them there are many delicious recipes you can try. I'll be posting more passatelli recipes soon.
For this recipe you can cook the passatelli in stock made using a stock cube or homemade broth. If you use homemade broth I would suggest having some broth with passatelli as a starter and then baking the rest for a main course!
Nutrition
Calories: 777kcalCarbohydrates: 79gProtein: 25gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 12gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 38mgSodium: 458mgPotassium: 479mgFiber: 4gSugar: 4gVitamin A: 84IUVitamin C: 0.2mgCalcium: 116mgIron: 3mg
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