Passatelli romagnoli with Fossa cheese from Sogliano D.O.P.

 Preparation time: 20 min  |    Difficulty: medium   |    Recipe cost: low   |     Serves for: 4 people

Ingredients:

• 4 eggs
• gr 200 of grated parmesan cheese
• 90 gr  of grated Fossa cheese
• 1 lemon
• gr 150  dry breadcrumbs
• grated nutmeg
• 1/2 liter of broth
• gr 50 of butter
• salt and pepper to taste.

Combine the eggs, nutmeg, and grated lemon zest in a bowl and beat them with a fork. Then add the two cheeses, breadcrumbs and salt. Knead the ingredients until smooth. Meanwhile, bring the broth to a boil: take the appropriate passatelli iron (or a large-hole potato masher as a substitute) and insert a small portion of the mixture, pressing down firmly. Drop the resulting small cylinders into the broth by cutting them to the desired length with a knife. As soon as they return to the surface, drain them with a slotted spoon and collect them in a serving dish kept warm. Melt the butter without letting it darken. Pour it over the passatelli and sprinkle the remaining fossa cheese and a generous dose of freshly ground white pepper. Serve immediately.

Used in this recipe: Fossa cheese from Sogliano D.O.P.