Corzetti alla polceverasca - Primi Piatti
In Liguria, you can find two types of Corzetti. Corzetti del Levante are small pasta medallions with various imprints, which is why they are also called “corzetti stampati”, or “croxetti” in the
dialect (“stampare” means print).
The corzetti from the Polcevera Valley have a very different form. There, they are shaped into little twisted numbers of eights by hand, so they can be filled with sauce better.
They are served with a nutty sauce, for instance one of pine nuts or walnuts.
Ingredients for 4 people:
For the dough:
8 egg yolks
For the sauce:
60g pine nuts
fresh grated parmesan cheese
For the dough, knead the flour, egg yolk and salt, work for about ten minutes and shape into a ball. If needed, work in a little warm water to achieve a firm dough.
Now shape lots of little balls from the dough, press down with a finger and link two shapes at a time to form a small eight.
Bring the water to boil in a pot and cook the corzetti until they float to the top. Remove them with a slotted spoon.
Wash the marjoram and chop into small pieces. Heat the butter in a frying pan, add marjoram and pine nuts and cook until the butter is melted.
Mix the corzetti with the sauce in a bowl, sprinkle with parmesan cheese and serve.