Panzarotti alla genovese
Instructions
Prepare the dough with flour, half a glass of water, a spoonful of wine and salt.
Boil the borraggine, chop finely with a half clove of garlic and mix with the ricotta, eggs and grated cheese as it serves to give consistency to the mixture.
Roll out the pastry to browse, put over the filling to piles.
Around each pile cut a square of dough and fold in half.
Prepare the sauce: boil the kernels of nuts, remove the skins and pestateli them with half a clove of garlic, a pinch of breadcrumbs soaked in milk and squeezed, then diluted with oil until a smooth sauce; possibly add one or two tablespoons of cooking water of herbs.
Pansotti boil in salted water, drain.
Toss with Walnut Sauce, some butter flakes and plenty of grated cheese.
Mix and serve immediately.
Accompanying wines: Riviera Di Ponente Pigato DOC, Trebbiano d'Abruzzo DOC, Nuragus Di Cagliari DOC.
Ingredients and dosing for 6 persons
- 400 g of flour
- 1 tablespoon of dry white wine
- Salt
- For the filling:
- 1000 g of borraggine (or escarole salad) (or herbs)
- 200 g of ricotta
- 2 eggs
- 1/2 clove of garlic
- Grated cheese
- For the sauce:
- 200 g of walnut kernels
- Butter
- Breadcrumbs
- Milk
- Grated cheese
- Garlic
- Olive oil
- Salt