Broccoli and Clam Soup with Orange-Infused Passatelli

Thoroughly combine the bread crumbs with the Grana Padano, oat flour, eggs, a pinch of salt, and the zest of a small orange. Form the dough into a ball, place it in a bowl, cover it tightly with plastic wrap, and let it rest in the refrigerator for 30 minutes. Blanch the broccoli florets, draining them once they are cooked but still firm.

Sauté half of the florets in a pan with a drizzle of oil and a chopped clove of garlic. Add the clams, cover, and cook until they open. Remove the clams and shell them. Place the boiled broccoli and their cooking liquid with a chopped sprig of parsley into a blender and puree until smooth. Make the passatelli by pressing the dough through a passatelli press (or a potato ricer using a disk with large holes). Cook the passatelli in salted boiling water for 5 minutes, then drain them and toss them in a pan with the pureed broccoli, the sautéed broccoli, and the shelled clams. Remove from the stove after a few minutes.

Distribute on plates and top with a drizzle of extra-virgin olive oil and grated orange zest. Serve immediately.