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Recipes of Pamela Sheldon Johns
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Corzetti di Liguria
(Stamped Pasta) |
WHITE CORZETTI
11/4 cups unbleached all-purpose flour
1 egg, beaten with 1 tablespoon water
ORANGE CORZETTI
1 1/4 cups unbleached all-purpose flour
1 egg, beaten with 2 tablespoons tomato puree
SAUCE
½ cup unsalted butter, melted
½ cup freshly grated Parmigiano-Reggiano cheese
1/4 cup julienned fresh basil
1/4 cup pine nuts, toasted
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To make the corzetti: Make each different colored dough separately. Place the flour in a mixing bowl. Add the egg-water mixture, or the egg-tomato mixture for the orange corzetti, and stir until moistened. On a lightly floured work surface, knead the dough to form a smooth ball. Place the dough in a plastic bag to rest for 15 minutes.
Roll out the pasta as directed on page 32. Allow the rolled dough to dry on a lightly floured work surface while rolling the next piece of dough.
Using a 3-inch round cookie cutter, cut the dough into circles. Stamp with a corzetti stamp, or make a Crosshatch with the tines of a fork.
In a large pot of salted boiling water, cook the corzetti for about 2 minutes, until al dente. Drain and toss gently with the butter, Parmigiano-Reggiano, basil, and pine nuts. Transfer to a warm serving platter and serve at once.
Serves 6 |
Picture by Joyce Dudkerk-Pool
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