The food of the Ligurians is ancient, aristocratic and practically inimitable. The Genoese, when they dominated the seas, imposed their food in their dominions. The cuisine of the Genoese and Ligurians is simple, but never miserable. Ligurian cuisine is unmistakable from the first taste: sweetness, delicacy, softness on the nose and palate; simplicity, the nobility of the materials treated. The Genoese beaten sauce or "pesto", is the realization of the alchemical dream: green, sweet, delicate, fragrant from the vile garlic, from the common basil, from the wild pine nuts, from the foreign cow and sheep cheeses.
If you remember pesto as a sauce, spicy and rough, it means that you met him in the wrong place, or worse, you tried to prepare it yourself. The same goes for the walnut sauce used to season lean ravioli, a pasta filled with wild vegetables and ricotta. Pasta filled with fresh or preserved meat, eggs and cheese: these are the ravioli. Pansotti with walnut sauce is certainly not the classic raviolo stuffed with meat and seasoned with "red sauce", but rather a raviolo stuffed with herbs and ricotta cheese, served with a delicate and creamy walnut sauce. For Ligurians suffering from "Saudade" and for non-Ligurians eager to try a unique dish, here is the recipe: pansoti with walnut sauce.
PANSOTI https://it.wikipedia.org/wiki/Pansoti
INGREDIENTS FOR THE SAUCE FOR 6 PEOPLE:
a kilo of walnuts, half a pound of macaroons, cooking cream, cognac, a little butter, salt, white pepper.
INGREDIENTS FOR THE PANSOTI FOR 6 PEOPLE:
6 eggs (three whole eggs and three yolks) flour enough, a kilo and 300 grams of borage, 700 grams of escarole, 800 grams of spinach, two handfuls of Parmesan cheese, a clove of garlic, a pinch of marjoram.
PREPARATION OF PANSOTI:
make a normal dough of eggs and flour and cut the pastry into half-moon shapes. Then fill them with the dough obtained by cooking the vegetables mixed with Parmesan cheese and mixed with the egg yolks.
PREPARATION OF THE SAUCE:
peel and blend the walnuts with the amaretti biscuits and brown them with butter, adding cooking cream and cognac.
When seasoning the pasta add a little melted butter. Cook the pasta and dress it with the sauce.
Come on, it's not difficult.
By Kork75!
