Ingredients for the Corzetti recipe:
- 500 g - 1 lb flour
- 3 egg yolks
How to make Corzetti:
in order to make Corzetti you have to prepare the same thin fresh pasta you make for lasagne, thickness 0.1 in. Roll out the fresh pasta, then use a Corzetti stamp to cut the fresh pasta sheet in many round pieces: the Corzetti stamp will leave an embossed decoration on them.
Cook the Corzetti into salted boiling water for 20 minutes, then strain, put on a plate, add pesto (or tomato sauce, or gravy, if you like), and serve.
Corzetti, or sometimes “pressed” or “stamped” corzetti, are typically dressed with a veal and Parmigiano cheese (Parmesan) sauce.
You can re-use the fresh pasta leftovers in many ways: try cooking them into a stock. You can also knead them into a new dough by adding a little warm water and then make another fresh pasta sheet to prepare more Corzetti.
Pine nut sauce
The pine nut sauce, besides being an Italian specialty, is also delicious with Corzetti.
- 100 g - 0.2 lbs pine nuts
- a little marjoram
- half clove of garlic
- soft part of dried brea
- Parmigiano cheese (Parmesan)
How to make the pine nut sauce:
imbue the soft part of the bread with milk; put it and all the other ingredients into a mortar and crush them using a pestle till a homogeneous sauce is obtained.If the sauce is too dense add some milk or oil.