Ingredients for 6 people
Chicken broth – 1.5 liter (6 cups)
Grated Parmigiano Reggiano DOP – 100g (½ cup)
Unseasoned bread crumbs – 75g (1/3 cup)
Squash puree – 100g (½ cup)
Cornstarch – 5g (1 tbsp)
Eggs – 2 units
Ground nutmeg – 2 pinches
Start by mixing the Parmigiano Reggiano DOP, breadcrumbs, squash purée, nutmeg, cornstarch and eggs in a food processor.
Let the mixture rest for 30 minutes.
Heat the broth.
Mash the mixture using a potato masher and combine it with the passatelli into the broth. Cook for 2 minutes and drain.
Put the cooked passatelli in a deep plate and serve with broth.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.