Zucchini panzotti in sage butter and cacio
Zucchini panzotti in sage butter and cacio recipe in the zucchini category
Recipe ingredients:
- 1 medium zucchini
- 3 tablespoons virgin olive oil
- 1/2 medium red onion, finely chopped
- 2 garlic cloves, peeled, sliced thin
- 1 bunch fresh oregano, leaves only
- 1 egg
- 1/2 cup ricotta
- 1/2 cup freshly grated pecorino
- Salt to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup finely chopped italian parsley
- 1 recipe basic fresh egg pasta
- 8 sage leaves
- 1/4 pound Cacio di Roma, or other semisoft sheep’s milk cheese
Recipe method:
- To make panzotti, rinse and dry zucchini and trim both ends.
- Slice into 1/16 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 basic fresh egg 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 a heated pasta dish.
- Shave cacio over pasta using a vegetable peeler and serve.
Tags: panzotti, sage, butter, cacio, recipe, zucchini, recipes, cooking