Pansoti del Golfo stuffed with chard in a dried fruit sauce with Parmigiano flakes.
Ingredients
- For the pasta:
- 500g 00 flour
- 6 eggs
- 1tbps extra virgin olive oil from Liguria
- a pinch of salt
- For the filling:
- 600g Orogel cubello chard
- 200g ricotta cheese
- 100g grates Parmigiano Reggiano
- 1 egg
- 20g Orogel shallot
- a knob of butter
- salt
- marjoram leaves
- For the dried fruit sauce:
- 150g walnut
- 50g pine nuts
- 30g white bread soaked in milk
- a clove of garlic
- salt
- 1 tbsp of extra virgin olive oil from Liguria
- 1/4l fresh cream
Drinks to pair
- White-wine
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bread, butter, chard, cream, dried fruit, eggs, extra virgin olive oil, flour, milk, nuts, onion, parmigiano reggiano, pine nutsTo Prepare
Knead the flour and eggs until you have an even, smooth and soft dough. Set aside for an hour.
Brown the shallot in a saucepan with a knob of butter, add the frozen chard and stew for about 20 minutes. Season, to taste, with salt and pepper and let cool down.
Chop the chard, add the ricotta, egg, marjoram, grated parmesan. Roll the dough out and cut out 6cm large squares, fill with the mixture and close, forming a triangle.
Blend the dried fruit and all the other ingredients until you have a velvety cream. Cook the pansoti in abundant boiling salted water, drain and season with the dried fruit sauce.
Decorate with walnuts, toasted pine nuts and marjoram leaves.