Breadcrumb and Parmesan pasta

INGREDIENTS

100g stale breadcrumbs

100g grated Parmesan cheese, plus extra to serve

2 eggs

2 pinches of grated nutmeg

Zest of ½ lemon

Plain flour, for dusting

1L chicken stock

Sea salt and freshly ground black pepper

SERVES 4

1. Combine all the ingredients (except the flour for dusting and the chicken stock), including a little salt, in a bowl and mix well until you obtain a dough-like consistency. Form into a ball, wrap in clingfilm and leave to rest at room temperature for at least one hour.

2. Remove the clingfilm, then take about a quarter of the dough and press it through a potato ricer with large holes, cutting it off with a small sharp knife when it is about five to six centimetres in length. You may get varying lengths and that’s fine. Place them on a lightly floured board, taking care not to break them. Repeat with the rest of the dough, a quarter at a time.

3. In the meantime, bring the chicken stock to the boil in a large saucepan, then drop in all the passatelli and cook until they rise up to the surface. Remove from the heat and divide the mixture between four individual bowls. Serve with a little black pepper and a sprinkling of grated Parmesan.

INGREDIENTS

400g dried split broad beans, soaked overnight in plenty of cold water

4 bay leaves

5 garlic cloves, lightly crushed & left whole 4tbsp extra virgin olive oil, plus extra for drizzling

600g dandelion or puntarelle (gross weight)

Sea salt and freshly ground black pepper