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FROM THE GALLEY

To give you a flavor from the areas we’ve covered in our Explore feature, we have chosen the following recipe, courtesy of Benedetta from our Italy office:

Pansotti in Salsa di Noci (Pansotti with Walnut Sauce) Pansotti are a Ligurian stuffed pasta, particularly popular in the Recco area of Liguria, northern Italy.

Ingredients:

MAIN INGREDIENTS:
3 tablespoons chopped parsley or chervil
115g/4 oz ricotta cheese
salt and freshly ground black pepper, to taste
2 tablespoons soft white breadcrumbs
115g/4 oz ricotta cheese
1 tablespoon chopped fresh marjoram or oregano
3 tablespoons grated Parmesan or pecorino cheese
grated Parmesan or pecorino cheese, to serve

HERB FILLING:
225g/8oz chopped mixed greens
2 spring onions, finely chopped
2 tablespoons soft white breadcrumbs
40g/1 1/2 oz pine nuts, toasted
1 small clove garlic, chopped
125ml/4oz extra virgin olive oil

SALSA DI NOCI:
115g/4 oz walnut pieces
2 tablespoons water
2 tablespoons grated Parmesan cheese

PASTA ALL’UOVO:
3 to 3 1/4 cups unbleached all-purpose flour
1 teaspoon salt
4 large eggs or 3 large eggs and 3 egg yolks, lightly beaten
3 to 4 tablespoons water, or as needed (may substitute with dry white wine)


Directions:
In a large bowl, stir together the flour and salt. Make a well in the center and add the eggs. Beat the eggs and flour together lightly with a fork, then gradually pull the flour into the well until all of it is incorporated and a supple dough has formed. If it seems too dry, add a bit of water. If it is too wet, add a bit more flour. Turn out the dough onto a lightly floured surface and knead until smooth, 10 to 15 minutes. Pat into a flattened disk and slip into a plastic bag. Allow to rest at room temperature for 30 to 60 minutes.

1 Make the pasta according to the directions and set aside.
2 FOR THE HERB FILLING: Place the greens in a saucepan with 3 tablespoons of water and simmer until tender, stirring occasionally. Transfer to a sieve and press out as much moisture as possible with the back of a wooden spoon. Finely chop the
greens, herbs and spring onions in a food processor. Add the cheeses, breadcrumbs, and salt and pepper to taste; process until well combined.
3 Roll out half the pasta dough on a floured surface until very thin. Cut in half and place heaped teaspoons of the filling evenly over one half, spacing the mounds 5cm/2in apart. If the pasta seems dry after placing the filling on top, brush between the mounds with water. Cover with the other half of the pasta and press well around each mound to seal. Cut into 5cm/2 in squares with a fluted pastry wheel or a knife. Lift onto a clean cloth. Repeat with the remaining pasta and filling. (If using a pasta machine, pass the dough through on the widest setting and finish on the second narrowest. Roll and fill two strips at a time so the pasta is as moist as possible for a good seal.) Set aside, uncovered, for 30 minutes. If not to be cooked within 30 minutes, cover with a clean cloth; they should be cooked within 2 hours.
4 FOR THE SALSA DI NOCI: Place all the ingredients in a food processor and process to a thick sauce.
5 Bring a large saucepan of salted water to the boil. Add the pansotti, about 10 at a time and boil for about 8 minutes, until just tender. Remove with a slotted spoon and place in a colander. When the last batch is cooked, return all the pansotti to the saucepan and return to the boil. Drain immediately in a colander. Divide the pasta between warm plates and top with 2 heaped tablespoons of walnut sauce.

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