Passatelli with edamame and shiitake

120 g breadcrumbs

120 g Parmigiano Reggiano, grated

3 medium-sized eggs

a pinch of grated nutmeg

400 g Edamame beans

4 fresh Shitake mushrooms

1 lemon

1 l vegetable stock

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In a bowl, mix breadcrumbs with Parmigiano Reggiano and a pinch of grated nutmeg.
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Separately, beat the eggs with a pinch of salt. Combine the two mixtures to obtain a firm dough; should the dough be too soft, add some breadcrumbs, instead, should it be too hard, soften it with a tablespoon of stock.
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Cover the dough with cling film and allow to rest for about 2 hours at room temperature.
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Soften the Shitake mushrooms in half cup of lukewarm water for 15 minutes.
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Meanwhile, blanch the Edamame beans in boiling water for 3 minutes, drain and sauté them in a frying pan with a dribble of oil; put them aside.
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Bring the stock to a boil, pour in the Shitake mushrooms with their soaking water and boil for 10 minutes.
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Shape the Passatelli from the dough put aside using the appropriate tool or with a ricer with large holes. Cut the Passatelli to a length of about 3-4 cm dropping them on a slightly floured tray.
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Pour the Passatelli in boiling stock and cook them over low heat until they rise to the surface.
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Gently drain and pour them in the frying pan with the Edamame beans.
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Flavour with some grated lemon rind and freshly ground black pepper.



