Autumn is the ideal time to appreciate the flavor of mushrooms: so on my list there is a nice series of mushroom recipes. Today a very tasty first course: passatelli with mushroom sauce. Passatelli are spaghetti made with eggs, Parmesan and grated bread, typical of Emilia, which are usually cooked in broth, but which today I propose as a “dry” first course. Let's find out the idea!
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Identity Card of the Recipe
- 184 KCal Calories per serving
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Ingrediants
For the passatelli
- 120 g (2 medium) of eggs
- Grated rind of untreated lemon
- 1 grated nutmeg
- Q.b. of pepper
- Q.b. of salt
- 30 g of white flour of type 00
- 75 g of Parmesan
- 75 g of breadcrumbs
For the sauce
- 30 ml of milk
- 1 clove of garlic
- Q.b. of pepper
- Q.b. of salt
- 50 ml of dry white wine
- 2 tablespoons of extra virgin olive oil
- 1 sprig of parsley
- 250 g of champignon or chiodini or pioppini mushrooms
- 20 g of Parmesan
Materials Needed
- Iron for passatelli or potato masher with wide holes
- Bowl
- Scale weighs food
- Casserole
- Cooking pan
- Grater
- Wooden spoon
- Skimmer
Preparation
- Clean the mushrooms, brushing them gently to remove all traces of soil. Cut the mushrooms into strips or slices.
- Pour a drop of oil into a saucepan, flavor with a clove of garlic, then combine the mushrooms. Deglaze with the dry white wine, salt and pepper to taste. Cook the mushrooms for 15-20 minutes, or until soft.
Did you know that
Cooking times depend on the mushrooms used. For example, champignons take 10 minutes to cook, while honey mushrooms can take up to 40 minutes.- In the meantime, prepare the passatelli dough. In a bowl, combine the grated Parmesan, the breadcrumbs, the white flour, the salt, the pepper, the nutmeg and the lemon zest. Add one egg at a time and obtain a solid and compact mass. Wrap the dough in a sheet of cling film until ready for use.
- Fill a saucepan with plenty of water and bring to a boil. Salt lightly.
- When the water boils, make passatelli. Gather the pasta in the potato masher with large holes and place the water on top of the saucepan. Mash the pasta by letting the passatelli fall into the water. As they descend into the water, with a knife, cut the passatelli to a length of 3-4 cm.
- Cook the passatelli for about 2 minutes, stirring gently to avoid breaking them.
- Drain the passatelli with a slotted spoon and combine them in the pan with the mushroom sauce. Add a few tablespoons of milk to mix everything.
Did you know that
Normally, to mix pasta (passatelli, in this case) with a mushroom sauce, cream is used. To avoid exceeding the calories, we have proposed the use of milk!
To make the passatelli even tastier, I recommend cooking them in meat broth, instead of boiling them in water.- Turn off the heat, finish with chopped parsley and grated Parmesan or Parmesan cheese. Serve immediately.
Alice's comment - PersonalCooker
Passatelli with mushrooms are a fragrant autumn recipe to bring something different to the table and amaze diners with new dishes every day! Enjoy your meal!Nutritional values and Health Comment on the recipe
Passatelli with mushroom sauce are a food that can be contextualized among the first courses.
They bring a not too high amount of energy, supplied above all by lipids, followed by carbohydrates and finally by proteins. Fatty acids are mainly unsaturated, complex carbohydrates and peptides have a high and medium biological value. Cholesterol is very present and the fibers are almost sufficient.
Passatelli with Mushroom Sauce are suitable for the diet of overweight subjects only in small portions; on the contrary, it is better to avoid them in case of hypercholesterolemia. They are not suitable for vegan nutrition, lactose intolerant and celiac. The average portion of Passatelli with Mushroom Sauce is about 200g (365kcal).
