Pansoti
Despite their fame, they are a rather recent product of the inspiration of Genoese cuisine, born as a variant of the well-known ravioli of lean. Their name derives from the rounded shape similar to a bundle, while in the Riviere are also triangular or crescent.
The Pansoti Genovesi are a real delicacy and represent one of the best expressions of Ligurian cuisine, a real treat for the palate. Traditionally they are seasoned with walnut sauce, one of the main condiments of Genoese gastronomy: a riot of flavors that elevates the soul.
Come and discover the delicious culinary tradition of Genoa and let yourself be conquered by the flavors and scents of the Pansoti Genovesi. You won’t regret it!
Procedure:
Arrange the flour in a fountain and knead it with the egg, wine and salt.
Work it until you have obtained a smooth and compact mixture, then flatten the dough with the rolling pin leaving it thick no more than 3 mm. Let it rest under a cloth while preparing the filling.
Clean and wash the vegetables and boil them in plenty of boiling water, wring and finely chop. Place the minced meat in a large bowl and add the prescinseua, eggs, Parmesan and melted butter, stirring gently to mix everything.
Finally scented with nutmeg and marjoram and salt. Cut the dough into squares of about 5 cm and in the center place a teaspoon of filling; fold the dough into a bundle and press on the flaps to seal it.
Some suggestions:
Pansoti should be cooked in abundant boiling salted water for about 10 minutes and then drained with skimmer; their ideal seasoning is the walnut sauce, but they are also excellent with simple butter and sage.
La ricetta è tratta dalla guida "Genova a Tavola", M&R Comunicazione
Ingredients:
For the dough:
- 450 g of flour
- 1 glass of white wine
- 1 egg
- salt
For the filling:
- 250 g borage
- 250 g of chard
- 500 g of preboggion
- 200 g prescinseua
- 20 g butter
- 50 g grated parmesan cheese
- 3 eggs
- nutmeg
- marjoram
- salt
*in bold type allergen ingredients
Typical product:
Salsa di noci