An idea for pasta with cold passatelli with raw vegetables, a dish we need to prepare in advance so the flavors blend and the dish is even more appetizing!
Today I used Romagnoli passatelli, a typical dish usually consumed in broth but also great with this mix of vegetables or even with a fish-based sauce.
This is not a dish for me with set amounts so I left a list of ingredients that pair well, but you can omit some and prepare your own summer cold passatelli dish!
You can use the same ingredients for the sauce listed below but change the format by making the SPOJA LORDA, another typical format from my Romagna.
For even tastier PASSATELLI, cook them in broth!
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I have opened a channel of recipes open to all and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for COLD PASSATELLI WITH RAW VEGETABLES
- 10.5 oz passatelli
- to taste raspadura
- to taste Taggiasca olives (pitted)
- to taste cherry tomatoes (mixed green yellow red)
- to taste sun-dried tomatoes in oil
- to taste basil (plentiful)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools for COLD PASSATELLI WITH RAW VEGETABLES
- Colander
- Chopping Boards
- Knives
- Work Surfaces
- Casseroles
FOR THE PREPARATION OF COLD PASSATELLI WITH RAW VEGETABLES
following my recipe
read → https://blog.giallozafferano.it/asilannablu/passatelli-in-brodo/
and mixing breadcrumbs, eggs, and grated Parmigiano Reggiano!
In a large bowl I put all the ingredients, meaning the washed, patted dry and sliced tomatoes, the bell pepper without seeds and white filaments, also chopped, the olives pitted, the sun-dried tomatoes in oil, and the Parmesan slices (raspadura).
I wash and pat dry with paper towels plenty of basil and add it to the vegetables.
I dress with good extra virgin olive oil, season with salt and pepper, and mix ingredients and seasonings.
I can make this dressing in advance by at least 30/40 minutes to enhance the flavor but it is not mandatory!
I boil the passatelli and drain them when fresh, as they rise to the surface, and add them to the bowl with the dressing, mixing multiple times to cool the pasta and adjust the taste if needed.
I cover with plastic wrap and leave in the fridge, taking out the Romagnoli passatelli just shortly before meal time…
Enjoy a classic summer dish called alla crudaiola!
Annalisa
I also leave you a collection of cold first course recipes
read → https://blog.giallozafferano.it/asilannablu/raccolta-primi-piatti-freddi-estivi/
Start browsing my blog and read the LIST OF ALL RECIPES!
