Live May Special -Pansoti with walnut sauce- May 31st only
Live May Special -Pansoti with walnut sauce- May 31st only
Sale price
Price
$19.95
Regular price
$29.95
Unit price
per
In the hills around Genova, families gathered wild greens—known as preboggion—to fill these generous pockets of pasta. The walnut sauce, rich yet simple, reflects Liguria’s tradition of turning local, seasonal ingredients into something refined.Over time, pansoti became a symbol of home cooking and festive meals, passed down through generations along the Ligurian coast.
The class will be on May 31st at 9PM CET / 3PM EST. Once you sign up, we will send you the Zoom link to join.
Ingredients:
350 g 7220 Petra flour
1 egg
Half a glass of white wine
Water as needed (q.b.)
1 pinch of salt
For the filling
400 g Swiss chard
400 g borage
200 g cow’s milk ricotta
2 tablespoons prescinseua (optional, if available)
2 medium eggs
50 g Parmigiano Reggiano
40 g extra virgin olive oil
Pepper to taste (q.b.)
Nutmeg to taste (q.b.)
Marjoram to taste (q.b.)
1 garlic clove
Fine salt
For the walnut sauce
150 g walnuts
1 garlic clove
20 g pine nuts
40 g Parmigiano Reggiano (for grating)
150 g whole milk
A pinch of marjoram
30 g bread crumb (soft bread pulp)
In the hills around Genova, families gathered wild greens—known as preboggion—to fill these generous pockets of pasta. The walnut sauce, rich yet simple, reflects Liguria’s tradition of turning local, seasonal ingredients into something refined.Over time, pansoti became a symbol of home cooking and festive meals, passed down through generations along the Ligurian coast.
The class will be on May 31st at 9PM CET / 3PM EST. Once you sign up, we will send you the Zoom link to join.
Ingredients:
350 g 7220 Petra flour
1 egg
Half a glass of white wine
Water as needed (q.b.)
1 pinch of salt
For the filling
400 g Swiss chard
400 g borage
200 g cow’s milk ricotta
2 tablespoons prescinseua (optional, if available)
2 medium eggs
50 g Parmigiano Reggiano
40 g extra virgin olive oil
Pepper to taste (q.b.)
Nutmeg to taste (q.b.)
Marjoram to taste (q.b.)
1 garlic clove
Fine salt
For the walnut sauce
150 g walnuts
1 garlic clove
20 g pine nuts
40 g Parmigiano Reggiano (for grating)
150 g whole milk
A pinch of marjoram
30 g bread crumb (soft bread pulp)