Passatelli with ragout of Annurche apples
Ingredienti per 4 persone:
- 400 g fresh passatelli
- beef broth (or vegetable broth for a more delicate flavor)
- 4 Annurche apples
- 1 shallot
- 4 sprigs of marjoram
- 1 lemon peel
- 20 g extra virgin olive oil
- pepper to taste
- a pinch of salt
Preparation time: 45 minutes
Peel the shallot and mince it finely. Rinse the apples in running water, dry them with a dishcloth and chop them into little cubes, leaving the peel on.
Sauté the minced shallot in a skillet with the extra virgin olive oil for almost 5 minutes over low heat, adding a ladle of broth to keep it from drying out. Add the apples, salt and pepper and cook for another ten minutes or so at low heat.
Meanwhile, boil the passatelli in the broth, remove them using a slotted spoon and add them to the ragout in the skillet. Garnish with marjoram leaves and lemon zest and serve.