Monday, January 30, 2012

Panzotti Pasta

There are so many different shapes and colors of pasta, it is absolutely incredible, and I know that one could write a big book about it, the recipes, the flavors, the shapes and the origins.

I love pasta, always have and always will. I like to make my own homemade pasta and often I just cook it plain and then serve it with a little fresh butter and grated Parmesan, a dream for me. I like good quality pasta, if I don't make it myself, then I only buy the best available.

Today, we made another pasta that is not that well known, it is called Panzotti. Panzotti are actually nothing else than big, triangular Ravioli. We fill them with spinach and ricotta and serve them on a mirror of tomato sauce, then a little more spinach on top (just to make sure they look pretty and then of course Parmesan.

Filled pasta can be made in advance and then frozen. It makes sense as it is a lot of labor going into homemade pasta and it is worth to just make a bit more and freeze them, so next time you can just take them out the freezer and cook. If you freeze pasta, make sure that you put them in lots of boiling water while still frozen, do not defrost your pasta as otherwise the condensation makes the dough all soft and sticky.

But now to the recipe

1kg plain flour
10 eggs
10gm salt
80ml olive oil

Combine flour and salt. On a bench make well with flour. In a bowl add eggs and oil. Slowly incorporate the egg mixture with your hands until you form a dough. Knead the dough for about 10mins till a homogenous consistency. Wrap and place in fridge.

500 g Ricotta
500 g Spinach
100 g Onions
30 g Garlic
Salt, Pepper

Cut the onions and garlic in very fine cubes, saute in butter till glassy.
Add spinach and ricotta. Season to taste. Cool down completely

Roll the pasta dough into thin sheets. Cut squares if the size 10 x 10 cm (3 x 3 Inches). Put a spoonful of the filling in the middle.
Put egg wash around the edges of the dough and fold it triangular like a ravioli. Press the edges gently together.

Cook till al dente.

½ box ripe roma tomatoes
¼ head of celery finely chopped
2 large onions finely chopped
5 cloves garlic finely chopped
½ large leek finely chopped
1 bouquet garni
250ml vermouth
500ml nage

Peel the roasted tomatoes, sweat the mirepoix, Add tomatoes and deglaze with vermouth. Add nage simmer the sauce until mirepoix is cooked then puree the sauce pass through fine chinois return to the stove heat till right consistency season
and cool.

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