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 l vegetable stock
In a bowl, mix breadcrumbs with Parmigiano Reggiano and a pinch of grated nutmeg.
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.
Cover the dough with cling film and allow to rest for about 2 hours at room temperature.
Soften the Shitake mushrooms in half cup of lukewarm water for 15 minutes.
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.
Bring the stock to a boil, pour in the Shitake mushrooms with their soaking water and boil for 10 minutes.
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.
Pour the Passatelli in boiling stock and cook them over low heat until they rise to the surface.
Gently drain and pour them in the frying pan with the Edamame beans.
Flavour with some grated lemon rind and freshly ground black pepper.