Pansoti
Pansoti
Pansoti are a traditional filled pasta from Ligurian cuisine, originating in the Levante region, probably from Bogliasco or Sori—two towns that claim to be the birthplace of this dish. They are typically served with walnut sauce.
Insights
The name pansoti comes from their "plump" shape (panciuta in Italian), although there is a legend that attributes the name to a French general named Pansoit. It is said that during his siege of Genoa, he invented this filled pasta using herbs to feed his troops.
Features
Ingredients: 600 g of borage and Swiss chard (ideally, a mix of wild herbs known as *prebuggion*), 400 g of flour, 150 g of Ligurian curd cheese (*prescinseua*), 2 eggs, parmesan cheese, white wine, salt
How it's made
Preparation: Boil the vegetables for 5 minutes, then press them to remove all the water. Sauté them in a pan with oil, onion, and seasonings. Create a mixture by finely chopping the herbs and combining them with the curd cheese, grated Parmesan, eggs, and salt. For the dough, roll out a wide, thin sheet made from flour and white wine. Cut the dough into squares about 15 cm on each side. Place a small amount of the filling (about the size of a hazelnut) in the center of each square. Fold the pasta into a little pouch, sealing it by pressing the edges gently with your fingers.
Once the pansoti are dry enough, cook them in boiling water, making sure the water is not too salty. Serve them with the traditional Ligurian walnut sauce.
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