Bruno Barbieri’s Seafood Passatelli: The Unexpected Seafood First Course for Summer

No spaghetti or risotto: Bruno Barbieri uses passatelli to create a mouthwatering seafood first course. Here’s the recipe that will make your summer!

Ingredients:

For the passatelli:

• 100 g fine breadcrumbs
• 100 g grated Parmigiano Reggiano
• 1 teaspoon flour
• 1 egg
• Lemon zest to taste
• Nutmeg to taste
• Salt to taste
• White pepper to taste

For the seafood:

• 200 g mixed shellfish (clams, razor clams, and mussels)
• 1 scampi
• 1 large shrimp
• 1 small cuttlefish
• 1 redfish fillet
• 1 glass of white wine
• 1 liter of fish broth
• 150 g tomato sauce
• 1 teaspoon tomato paste
• Basil to taste
• Parsley to taste.
• 1 clove of garlic
• Extra virgin olive oil to taste.
• Salt to taste.
• Pepper to taste.

Preparation:

1. In a saucepan, combine the oil and garlic with the shellfish, crustaceans, and chopped parsley. Deglaze with the white wine and begin cooking. Next, add the tomato sauce and tomato paste, the fish stock, some basil, salt, and pepper. Finally, add the cuttlefish and scorpionfish and let it simmer for about 1 hour.
2. Prepare the passatelli by combining breadcrumbs, Parmesan cheese, lemon zest, nutmeg, flour, egg, salt, and pepper in a bowl. Mix until you have a nice, firm dough, then let it rest for about two hours.
3. Once the fish is cooked, remove the various ingredients from the broth and let it simmer.
4. To make the passatelli, press the dough firmly through the largest holes of a potato ricer, cutting it off at a length of about 4 cm.
5. Drop them directly into the broth and cook for a few minutes.
6. After boiling the passatelli, return the fish to the soup and add oil, pepper, and chopped parsley before serving.

Chef’s official recipe (as featured on Bruno Barbieri’s website)