Directions:
STEP 1
In a bowl mix and combine all the dumpling ingredients. First the breadcrumbs, the Parmigiano Reggiano cheese and the eggs, then add the lemon zest. Mix the ingredients with your hands and work the mixture until you get an elastic and compact dough. Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact and prevent passatelli from breaking and crumbling during cooking.
STEP 2
Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact, which will help avoid that the passatelli break during cooking. If you have a potato ricer, use it to make the passatelli. To do it by hand, cut a piece of dough the size of a golf ball, then slice it and roll each piece to the thickness of a pencil.
STEP 3
Place the cabbage mixture in a frying pan at medium temperature and cook until it turns into a nice golden brown.
STEP 4
Fill a large pot with water and bring to a rolling boil.
STEP 5
Boil the passatelli dumplings till they float.
STEP 6
With a strainer or a large slotted spoon, remove the passatelli and place them with the cabbage.
STEP 7
Gently sauté and season with salt and pepper.
STEP 8
Serve in a shallow bowl, preferably a dark color to allow the food to contrast with the plate. Keep the portions small. Add some freshly grated Parmigiano Reggiano on top.
MAIN COURSE
Passatelli Haluski
-
15m
PREP
-
10m
COOK
-
200
CALORIES
-
6
SERVINGS
This recipe received the Grand Prize in the Parmigiano Reggiano Masterpiece Contest, 2022.
A fusion of Italian and Eastern European cuisines, this dish combines Polish Haluski with Italian Passatelli, and it is enhanced with Parmigiano Reggiano cheese – which elevates the flavors of the foods from both cultures. It is a quick, simple and comforting dish that is perfect for a crisp fall day. It’s a rich and hearty dish best enjoyed in a small serving.
Ingredients:
Passatelli:
1 cup of Parmigiano Reggiano
1 cup plain bread crumb
2 eggs
1/2 tsp lemon zest.
Cabbage:
2 cups of shredded cabbage
1 small onion sliced
1/2 stick of salted butter
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano. Her cooking style blends Northern and Southern Italian cuisine – although sometimes she likes to add a twist of her own – as she did with the Passatelli Haluski.
MAIN COURSE
Passatelli Haluski
-
15m
PREP
-
10m
COOK
-
200
CALORIES
-
6
SERVINGS
This recipe received the Grand Prize in the Parmigiano Reggiano Masterpiece Contest, 2022.
A fusion of Italian and Eastern European cuisines, this dish combines Polish Haluski with Italian Passatelli, and it is enhanced with Parmigiano Reggiano cheese – which elevates the flavors of the foods from both cultures. It is a quick, simple and comforting dish that is perfect for a crisp fall day. It’s a rich and hearty dish best enjoyed in a small serving.
Directions:
STEP 1
In a bowl mix and combine all the dumpling ingredients. First the breadcrumbs, the Parmigiano Reggiano cheese and the eggs, then add the lemon zest. Mix the ingredients with your hands and work the mixture until you get an elastic and compact dough. Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact and prevent passatelli from breaking and crumbling during cooking.
STEP 2
Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact, which will help avoid that the passatelli break during cooking. If you have a potato ricer, use it to make the passatelli. To do it by hand, cut a piece of dough the size of a golf ball, then slice it and roll each piece to the thickness of a pencil.
STEP 3
Place the cabbage mixture in a frying pan at medium temperature and cook until it turns into a nice golden brown.
STEP 4
Fill a large pot with water and bring to a rolling boil.
STEP 5
Boil the passatelli dumplings till they float.
STEP 6
With a strainer or a large slotted spoon, remove the passatelli and place them with the cabbage.
STEP 7
Gently sauté and season with salt and pepper.
STEP 8
Serve in a shallow bowl, preferably a dark color to allow the food to contrast with the plate. Keep the portions small. Add some freshly grated Parmigiano Reggiano on top.
Ingredients:
Passatelli:
1 cup of Parmigiano Reggiano
1 cup plain bread crumb
2 eggs
1/2 tsp lemon zest.
Cabbage:
2 cups of shredded cabbage
1 small onion sliced
1/2 stick of salted butter
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano. Her cooking style blends Northern and Southern Italian cuisine – although sometimes she likes to add a twist of her own – as she did with the Passatelli Haluski.
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