Corzetti Stampi

Corzetti

Corzetti

ca. 100 gram 00 mel og 1 æg per person

Pres det godt sammen, så dejen bliver glat. Ikke tør heller ikke våd, test på din underarm ved albuen.

Rulles ud i plader – indstilling 5 på pastamaskinen

Trykkes ud og presses.

Koges i salt vand i  ca 8 minutter

Serveres med pesto eller en let sovs

Den originale opskrift er øjensynligt sådanne

 

Corzetti with Hazelnut Pesto

For the dough:

  1. 3/4 cup all-purpose flour
  2. 1/4 cup semolina flour
  3. 4 egg yolks
  4. 1/4 cup white wine
  5. 1/4 cup cold water
Use a pasta maker to roll out the dough, but don't go to the last setting, as the corzetti will be too thin.

Use a pasta maker to roll out the dough, but don’t go to the last setting, as the corzetti will be too thin.

  • Mix the flours on a breadboard and make a well in the center; add the beaten egg yolks and wine. Mix until the dough comes together (add a little water a tablespoon at a time until it does). Let the dough rest, covered in plastic, for about a half hour before rolling it out in a pasta maker.

For the pesto:

  1. 1 cup cleaned fresh basil leaves
  2. 1 cup cleaned fresh parsley (Italian, of course!)
  3. 3/4 cup toasted hazelnuts (remove as much of the skins as you can)
  4. 2 large cloves of fresh garlic
  5. About 3/4 cup extra-virgin olive oil
  6. 1/2 cup freshly grated Parmesan cheese
  7. Salt, freshly ground black pepper, to taste.
  • Combine all the ingredients but the oil in a food processor and pulse until chopped.
  • With the processor running, slowly add the olive oil until you get a nice consistency for the pesto. Taste and correct seasonings.
  • Cook the pasta in boiling water until al dente, drain and top with the pesto. Finish the pasta with a sprinkling of freshly grated Parmesan.

 

 

 

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