Recipe By : Molto Mario
Serving Size : 4 Preparation Time :0:00
Categories : Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Zucchini
3 tb Virgin olive oil
1/2 md Red onion -- finely chopped
2 cl Garlic -- peeled, thinly sliced
1 bn Fresh oregano -- leaves removed
1 Egg
1/2 c Ricotta
1/2 c Pecorino -- freshly grated
1/2 ts Nutmeg -- freshly grated
1 bn Italian parsley (1/4 c) --
- finely chopped
1 Basic pasta
8 Sage leaves
1/4 lb Cacio di Roma or other semi-soft
- sheep's milk cheese
Panzotti:
Rinse and dry zucchini and trim both ends. Slice into 1/16" rounds
and set aside. In a 10 to 12" 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" rounds with water glass or pasta
cutter. Place 1/2 tb 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 tb salt. Drop pancotti into
water and cook until pasta is tender, about 3 to 4 minutes.
Meanwhile, melt butter in a 12 to 14" 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.
