Emilia-Romagna•comfort
Baked passatelli with pancetta and pine nuts
A tasty way to eat an unusual type of baked pasta from Emilia-Romagna
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g passatelli ((14oz) )
- 1 Lt beef stock brought to the boil.
- 100 g pine nuts ((3.5oz))
- 200 g smoked pancetta ((7oz) cubed)
- 30 g parmesan ((2oz) grated)
- butter (as required)
- rocket for serving
Instructions
- 1
Toast the pine nuts in a frying pan without oil until they brown.
- 2
Add the pancetta cubes to the pan and cook until they start to brown.
- 3
Bring the beef stock to the boil and cook the passatelli (see passatelli recipe on other post)
- 4
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.
- 5
Cover the passatelli with the pinenuts, pancetta, grated parmesan and small pieces of butter.
- 6
Place the dish into a preheated hot oven at 180° or under the grill until the the top becomes crispy.
- 7
Serve with rocket on top if desired!