Passatelli with pears. red radicchio, cheese fondue and porcini mushroom flavoured extra virgin olive oil

Method

For the passatelli

• 1

  Mix the breadcrumbs, grated Parmigiano cheese, nutmeg, and grated lemon zest in a bowl. Break the eggs and add them to the other ingredients.

• 2

  Mix well with a fork or your hands until you get a smooth and soft dough. Let it rest for about 30 minutes.

• 3

  Divide the dough into four parts. Put one part of dough in a potato masher and cook the passatelli in boiling water for about 4 minutes.

For the fondue

• 1

  Heat the milk and cream in a saucepan, and season with salt and pepper.

• 2

  Cut the fontina cheese into cubes, after removing the rind.

• 3

  When the milk and cream mixture starts boiling, lower the heat and add the Parmigiano and fontina cheese. Continue stirring until completely melted (it is advisable to use a bain-marie).

For the garnish

• 1

  Finely slice the radicchio and dice the pear.

• 2

  Pour a drizzle of porcini mushroom flavoured extra virgin olive oil in a frying pan with a clove of garlic. Sauté the pears and radicchio for a few minutes.

Food plating

After draining the passatelli accurately, toss them in the pan with the garnish adding a few tablespoons of cooking water, too.