Passatelli are a typical dish of two regions of Italy: Marche and Emilia Romagna; traditionally served in meat broth, we can also taste this recipe in different vegetarian versions, without broth, with the most varied seasonings: with vegetables, with truffles, with a cream of legumes or, as in this case, with baked mushrooms on tasty green spinach bechamel. This version has an extra feature: instead of wheat flour, it contains chestnut flour. I hope you like them 🙂
Every time I cook mushrooms I think about my mother. She used to cook them, when I was a little girl, with the garlic and the parsley … they smelled so good to me.
Now I use them for many preparations: risotto, veg balls, delicious vegetarian lasagna. I like so much mushroom’s cream that have a pleasant texture and an elegant look. I’ve decided to give you here this version enriched with a pinch of chopped parsley and toasted hazelnuts.