Passatelli with Seafood
by Bruno Barbieri Chef · 513K subscribers on YouTube
A traditional Romagna dish of homemade passatelli pasta cooked in a rich seafood broth with clams, mussels, lobster, langoustine, shrimp, cuttlefish, scorpionfish, and white fish. The passatelli are made with breadcrumbs, Parmesan, lemon zest, nutmeg, and egg. Served in a communal pot, this is a festive seafood dish from Chef Bruno Barbieri.
- Difficulty
- medium
Ingredients
21 items- Extra Virgin Olive Oilfrom Brisighella, for the broth and finishing
- Garliccloves, to taste
- Clamsfrom Cattolica
- Musselsfrom Goro
- Lobsterone lobster
- Scampione langoustine
- Shrimpshrimp
- Parsleyfresh, for broth and garnish
- White Winefor deglazing
- Tomatopassata or crushed tomatoes
- Fish Stockfish stock
- Baby Cuttlefishcleaned cuttlefish
- Scorpionfishscorpionfish
- White Fisha piece of white fish (e.g., sea bass or bream)
- Breadcrumbsa generous amount for the dough
- Parmigiano Reggianograted, to taste
- Lemonzest only
- 1/2 tspNutmeg(optional) — ground; optional, but chef uses half a teaspoon per his grandmother's recipe
- 1 pcsEggone egg for the dough
- Saltto taste
- White Pepperground, to taste
Method
- Prepare the seafood broth: heat olive oil in a large pot. Briefly sauté garlic, basil, and parsley stems. Add clams, mussels, lobster, langoustine, and shrimp. Add a splash of white wine.
- Add tomato purée and fish stock (fumetto di pesce). Also add cleaned cuttlefish, scorpionfish, and a piece of white fish. Season with a little salt. Let it simmer.
- While the broth cooks, prepare the passatelli: in a large bowl, combine a generous amount of breadcrumbs with grated Parmesan, lemon zest, a pinch of nutmeg, and a pinch of white pepper. Crack one egg into the mixture and mix well until a dough forms.
- Using a passatelli maker (or a potato ricer with large holes), press the dough directly into the simmering broth. Let the passatelli cook for 2-3 minutes until they float.
- Remove the larger pieces of fish and shellfish from the pot (they can be served separately or placed back for serving). Keep the broth and passatelli.
- To serve: ladle the passatelli and broth into a serving pot or individual bowls. Top with the reserved seafood. Finish with a drizzle of extra virgin olive oil, a sprinkle of white pepper, and fresh parsley.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
