In breve
The dish in short
- Pasta of durum wheat flour, an egg and white wine, rolled no thicker than 1.5 mm.
- A meatless filling of at least four herbs, at least half of them borage, with prescinsêua, aged Parmigiano and eggs.
- Squares of about 5 cm folded corner to corner into triangles around a heaped teaspoon of filling, each about 15 g.
- Walnut sauce: peeled walnuts pounded in a mortar with garlic, then milk-soaked bread, prescinsêua, Parmigiano and oil; never heated.
Il video, Rapallo, Liguria
Pansoti con salsa di noci
The video: Ligurian herb-filled pasta triangles with walnut sauce
Liguria's meatless pansoti: triangles of thin pasta made with durum wheat flour, egg and white wine, filled with borage, wild herbs and prescinsêua, and dressed with walnuts pounded in a mortar; a De.Co. of Rapallo since 2013. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 8
- Hands-on
- 2 h 41 min
- Cooking
- 1 h
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 24 steps, as in the recipe.
Altri video
