Pumpkin Passatelli with Horseradish

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This recipe was created by my sister Flavia last Christmas and the whole family loved it. For the traditional components of passatelli, a classic regional cuisine of Emilia-Romagna, she added two typical ingredients of winter, pumpkin and horseradish. These ingredients lighten the dish. For optimum results you must use a good stock, possibly turkey, but it will be just as tasty with a vegetable broth.

Preparation time: 15 minutes | Cooking 10-15 seconds
(Serves 4)

4 oz of steamed pumpkin
3 oz of breadcrumbs
3 oz of Parmesan cheese
2 eggs
Fresh horseradish (grated)
1 tablespoon flour
1 grated nutmeg
chives (a few)

  1. Cook the steamed pumpkin.
  2. Press the pumpkin through a ricer and mix all ingredients together. The composition must be fairly consistent to the point where you can easily form a ball. Let the mixture rest at least one hour. (It can also be prepared the day before use by leaving it in the fridge).
  3. Heat the broth and when it reaches a boil, use the ricer to press the dough and make the passatelli fall into the broth, taking care to cut them with a pair of scissors so that it may form short passatelli.
  4. After 10-15 seconds of boiling, the passatelli are ready.

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