Corzetti
This ancient variety of pasta, typical of the Polcevera Valley, although it has the same name as that of the Riviera di Levante, differs from it in its characteristic figure-of-eight shape and much smaller size. From the skill of expert hands and delicate fingers (it is customary to say 'tiae co e dië', i.e. 'pulled with the fingers'), in fact, these little butterflies about 1 cm long are born.
Corzetti is a simple but tasty dish that best represents the philosophy of Ligurian cuisine, which favours the use of simple and genuine ingredients that enhance the natural flavour of local products. Tasting this typical pasta during a visit to Genoa will give you the thrill of discovering the most authentic flavours of this city.
Procedure
In the mound of flour, form a well, and break the eggs and salt inside. Make a dough by adding warm water when needed and knead it until it is sufficiently elastic and firm. Let it rest for at least half an hour under a dry cloth. Then break off many small chickpea-sized pieces, roll them between the palms of your hands, stretch them slightly and squash them in the middle with your index finger and thumb to form small 8s. Let them dry and cook them in plenty of salted water.
The ideal seasoning for corzetti, which are traditionally only eaten dry, is pine-nut sauce, but they are also excellent with meat sauce (toccu) or mushrooms.
Ingredients:
- 500 g of wheat flour
- 3 eggs
- salt
- lukewarm water
*in bold the allergen ingredients