It is a type of fresh pasta from the shape of small and thin coins with a design printed on it: we are talking about the corzetti or Croxetti, disseminated in Liguria, of ancient origins (once they were stamped with the family crests) and still very much appreciated. They look like small works of art in miniature, they are easy to do at home and fun to decorate. And then, good to eat, to season or with the classic pesto sauce or with toother vegetable or meat based sauces.

In our gallery, discover the history and the curiosity on this Ligurian pasta, while below we suggest the method to make it at home and numerous recipes to serve it to your guests.

The recipe of the corzetti

Ingredients

To make the corzetti at home, you have to get: 600 gr white flour, 3 egg yolks, water and salt.

Equipment

You also need molds to decorate the corzetti at will. Online you can find different types, otherwise if you happen to find yourself in Liguria, in the Levante area, you can have them customized by a craftsman.

Method

Make the classic fountain with the flour, place the eggs inside and water and start to knead. You must obtain a homogeneous and elastic compound. Roll out the dough with a rolling pin and cut small discs about 5 cm in diameter. If you have stencils, now engrave the motif you have chosen on the disks. Otherwise proceed immediately to boil the discs for a few minutes. Season them to taste and … enjoy!

Corzetti: a thousand versions to serve them on the table

Have you no idea how to season them? Enough of good butter and some aromatic herbs, but they are also excellent with the pesto sauce or with the walnuts sauce. But if you want to vary on the theme, let yourself be inspired by our many recipes by La Cucina Italiana: for example, do you look for a bit of a pesto? Try them with this to Catalonia or with this is the soncino with fennel and pink pepper! Do you want a more classic Sunday dinner dressing? This with rabbit and pine nut sauce can do for you. For a vegetarian dish, we recommend it those with herbs and scallops. While instead if you want to try them with a different dough from the canon, we suggest you the whole ones with grana sauce, rocket and pistachios or those with chestnut flour, with leek and pumpkin, perfect for the fall season.

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