| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Zucchini |
| 3 |
tb |
Virgin olive oil |
| 1/2 |
md |
Red onion,; finely chopped |
| 2 |
|
Cloves garlic, peeled and thinly sliced |
| 1 |
bn |
Fresh oregano,; leaves removed |
| 1 |
|
Egg |
| 1/2 |
c |
Ricotta |
| 1/2 |
c |
Freshly grated Pecorino |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1 |
bn |
Italian parsley,; finely chopped to yield 1/4 cup |
| 1 |
|
Recipe basic pasta,; recipe follows |
| 8 |
|
Sage leaves |
| 1/4 |
lb |
Cacio di Roma (or other semi-soft sheep's milk cheese) |
INSTRUCTIONS
TO MAKE PANCOTTI:
Rinse and dry zucchini and trim both ends. Slice into 1/16th-inch rounds
and set aside. In a 10- to 12-inch sautJ pan, heat olive oil until smoking.
Add onion and garlic and cook over medium heat until lightly browned and
softened, about 8 to 10 minutes. Add zucchini and oregano leaves and cook
until very soft, about 7 to 8 minutes. Remove from heat and allow to cool.
In a mixing bowl, stir together coated zucchini mixture, egg, ricotta,
Pecorino, nutmeg and parsley until well mixed and season lightly with salt
and pepper. Roll out pasta into sheets on second thinnest setting and cut
into 3-inch rounds with water glass or pasta cutter. Place 1/2 tablespoon
zucchini mixture into each and fold into a half moon. Continue until all
the pasta is used. Bring 6 quarts water to boil and add 2 tablespoons salt.
Drop pancotti into water and cook until pasta is tender, about 3 to 4
minutes. Meanwhile, melt butter in a 12- to 14-inch sautJ pan and add sage
leaves. Drain pasta in a colander and pour into butter mixture. Toss to
coat well and pour into heated pasta dish. Shave cacio over pasta using a
vegetable peeler and serve.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5699
Posted to MC-Recipe Digest V1 #292
Date: Sun, 10 Nov 1996 22:55:09 -0500
From: Meg Antczak <meginny@frontiernet.net>
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