Passatelli pie with chard, broad beans and pecorino
Item 1 of 1
- medium
- 6
- 60 minutes
Passatelli originates from northern Italy, typically cooked 'in brodo' or chicken stock. The basis of the pasta dough is breadcrumbs and Parmesan, being passed though a potato ricer to create its distinctive fat strands. Luigi Sartini creates individual pasta pies with fresh homemade passatelli laced with pecorino cheese and broad beans, wrapping the pasta parcels in a layer of interwoven chard leaves.
First published in 2016
Ingredients
Metric
Imperial
Pie
- chard, 12 leaves
- 150g of broad beans, podded
- 1 garlic clove, crushed
- 1l chicken stock
- 1 sprig of thyme
- 75g of pecorino, grated
- 25ml of olive oil
- salt
- pepper
Cheese sauce
- 150g of milk
- 25g of pecorino, grated
To serve
- 1 handful of pecorino, grated
- extra virgin olive oil
- freshly ground black pepper
SAVE RECIPE
Equipment
- 8cm dariole moulds 6
- Potato ricer
- Hand blender
Method
1
For the passatelli pasta, mix together the breadcrumbs, Parmesan, eggs, lemon oil and zest in a large bowl. Bring together by hand then knead on a clean work surface to form a smooth, elastic dough. Wrap in cling film and place in the fridge for 30 minutes
2
Meanwhile, start on the rest of the pie. Bring a pan of salted water to the boil, blanch the chard leaves for 1 minute then drain and refresh briefly in iced water and pat dry. Set aside
- chard, 12 leaves
3
Next blanch the broad beans in the boiling water for 2–3 minutes. Refresh in iced water then remove the outer skins by gently squeezing out the soft inner bean
- 150g of broad beans, podded
4
Place a frying pan over a low heat, drizzle in the olive oil and add the garlic and thyme. Stir in the broad beans to warm through for a few minutes then season with salt and pepper. Remove and discard the whole sprig of thyme and take the pan off the heat. Set aside a few broad beans for garnish
- 25ml of olive oil
- 1 garlic clove, crushed
- 1 sprig of thyme
- salt
- pepper
5
Pour the chicken stock into a large pan and bring to the boil over a high heat. Push the passatelli pasta dough through a potato ricer into the stock to create long strands and cook for 2–3 minutes
- 1l chicken stock
6
Drain the pasta and tip into the pan with the broad beans. Add the grated pecorino and mix everything together
- 75g of pecorino, grated
7
Line 6 dariole moulds with the softened chard leaves, overlapping 2 leaves per mould with an overhang around the edge. Divide the pasta between the moulds and fold the overhanging leaves over the top to create sealed parcels
8
Prepare the cheese sauce by heating the milk in a small pan over a low heat and stirring in the pecorino until melted. Remove the pan from the heat and blend with a hand blender until smooth and creamy
- 150g of milk
- 25g of pecorino, grated
9
Divide the sauce equally between serving bowls and unmould a pie into the centre of each. Garnish with the reserved broad beans, a drizzle of olive oil, an extra sprinkling of grated pecorino and grinding of black pepper
- extra virgin olive oil
- 1 handful of pecorino, grated
- freshly ground black pepper
First published in 2016
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