Passatelli with crispy cheek lard, persimmon and pepper
Ingredients for the Passatelli :
- 3 Eggs
- 190 gr. Parmigiano Reggiano 18 months
- 130 gr. Bread crumbs
- 50 gr. Flour 00
- 5 gr. Salt
- 1 gr. Nutmeg
Ingredients for the seasoning :
- 4 slices of cheek lard (bacon will do too)
- 2 Ripe persimmons
- 1 Fuyu Persimmon for the decoration (optional)
- 50 gr. Butter
- q.b. Pepper
- q.b. Lemon juice
- q.b. Dried chilli peppers (optional)
First, knead the passatelli dough by mixing the eggs, salt, nutmeg, Parmigiano Reggiano and breadcrumbs; knead and finally add the flour. The finished dough should be left in the fridge for about 24 hours.
After that take the passatelli dough and divide it into five giving it a spherical shape, we leave it at room temperature while in a large pot we boil some vegetable stock.
Separately, degrease the cheek lard. Take the slices and cut into strips, place them on a non-stick pan at low heat. After a while the lard will liquefy its fat. Cook it until it is fragrant and crisp. When it is ready, drain the fat with a strainer, so as to separate it from the strips of bacon and finally after a few minutes put it on a sheet of absorbent paper so it will remain dry and crisp.
At this point, peel the persimmons and put them in a carafe with a few drops of lemon juice and a blender to blend them until you get a puree.
Bring the broth to a boil, take the balls of dough and mash them with a potato masher or a passatelli maker if you have one, and throw the passatelli strings in the broth. In a separate aluminium pan, melt the butter without frying and as soon as the passatelli rise to the surface of the broth, drain them and add them in the pan them in the pan. Put the persimmon puree on a plate, place the passatelli on top and sprinkle with crispy bacon. On the side you can garnish with two slices of fuyu persimmon and a few strands of dried chili.