Ingredients
- 200 g flour 00
- 200 g clean fennel
- 75 g breadcrumbs
- 60 g soncino
- 40 g pitted black olives
- 40 g grated parmesan
- 10 g pine nuts
- dry pink pepper
- sugar
- extra virgin olive oil
- salt
They can be found in two versions: the round ones, typical of Novi Ligure, with decorations on both sides. They are discs of about 6 cm on which, once upon a time, the family crests or pasta makers were imprinted. A special tool is used to prepare them, a sort of double "stamp" which, in addition to cutting the dough, allows you to decorate the discs on both sides in a single move. The Valpolcevera version, on the other hand, works the dough without tools, creating smaller pieces in the shape of full 8. Traditional condiments are light sauces of meat, sausage, mushrooms, or pesto or, simply, oil, pine nuts and marjoram.
Mix the 00 flour and breadcrumbs with 200 g of warm water and a pinch of salt. Let the dough rest for 30 '. Cut the olives into small pieces and put them in a pan to dry for 10 '; then sprinkle them with a teaspoon of sugar and let them dry for another 5 '. Cut the fennel into wedges and brown in a pan with a drizzle of oil.
Season with salt and flavor with dry pink pepper. After 3 ', pour a ladle of water and cook for 5-6'. Blend the soncino with the grated parmesan, the pine nuts and about 80 g of oil, obtaining a pesto. Roll out the dough to a thickness of 2-3 mm and prepare the corzetti as shown in the photos alongside.
Then boil them in lightly salted water for 2-3 'and drain. Serve with the soncino pesto and fennel, completing with the dried olives and pink pepper berries.
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