| 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 C |
| 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 PANZOTTI:
Rinse and dry zucchini and trim both ends. Slice into 1/16th-inch rounds
and set aside. In a 10- to 12-inch saute 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 saute 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
Posted to MC-Recipe Digest V1 #366
Recipe by: MOLTO MARIO
From: "suechef@sover.net" <suechef@sover.net>
Date: Sat, 4 Jan 1997 14:46:06 -0500 (EST)
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