Pansoti, pansòti in ligurian dialect, or pansòtti (comes from ligurian dialect pansa, in italian “pancia” which means “belly” ) it is a filled pasta typical from the ligurian cuisine, similar to Ravioli, but different in the shape and in the filling which contains no meat. Pansoti in salsa di noci (pansÖti co-a sarsa de noxe), pansoti in nut sauce are one of the most cheaper and characteristic dish in the ligurian tradition.
Here you find the recipe of the Executive Chef Remo Gatto from the Hotel Cenobio dei Dogi of Camogli. Recipe for 600 pieces.
Ingredients for the pasta
Strong flour 3,0 kg
Whole Ligurian eggs 6
Salt 50 gr
Water to add 1,4 l with the difference of the eggs weight
Filling (dei Dogi) ingredients
borage 3,0 kg
swiss chard 3,0 kg
ricotta cheese 1,0 kg
marjoram 1 bundle
prescinseua (“quagliata” cheese) 50 gr
egg 4
garlic 4 slice
salt and pepper
Traditional filling ingredients
borage 600 g
prebuggiun * 600 g
fresh ricotta cheese 200 g
Parmigiano Reggiano cheese shreds 200 g
eggs 1
butter 10 g
nutmeg shreds
olive oil extra vergine enough
salt enough
It is a mix of wild herbs like Reichardia picroides, Pimpinella anisum, Erythronium dens-canis, Campanula rapunculus, borage, Taraxacum officinale, that can variate depending on season.
Directions
To make the pasta you need to mix in a bowl all the ingredients. Put in vacuum seal the compound and let it rest in the refrigerator for at least two hours. For the filling wash the vegetables and boil them in a pan without cooking them too much. Cool them in the freezer and take away all the access of water. Peel off the marjoram and the garlic. Grind thinly the ingredients. Add and mix the grinded ingredients to the ones that are left and add salt and pepper as necessary.
To make the pansoti, stretch the phyllo dough as thinly as possible, lay it on the baking board with some flour and with the pasta cutting wheel cut squares of 7 cm each side. Put the filling in a sac-a-poche with the simple spout and fill the square of pasta. Fold the pasta by forming a triangle being careful on closing it tight, now take the two far ends of the triangle and join them together pressing hard.
THE “PREBUGGIUN”
Prebuggiun (or Preboggion) is a term coming from the Ligurian dialect that derives probably from the verb
Preboggî (in Genoese) which means culinary sense “to boil in advance”. In Sori the name prebuggiun means mixing. The term is in anyway typical from the Genovese territory even if , for example, in small parts of the same region it can be used to name a completely different dish based on boiled potatoes and browned onions (Trebbia Valley and Aveto), or a vegetable soup (Val Graveglia).
The popular belief is that the name Prebuggiun comes from a story that goes back to the crusade. During the siege of Jerusalem some vassals of Goffredo Buglione picked up herbs for making the soup for him and his troops (from Latin Buglionis).