Save 25% on ckbk membership for St Patrick's Day ☘️
4
Easy
Published 2015
This sauce from Liguria is traditionally used with pansoti or corzetti, local pasta shapes made with a simple dough of flour and water. Pansoti are the Ligurian ravioli, filled with wild herbs, beet leaves, borage and ricotta. Corzetti come in two shapes: in one, the rolled-out dough is cut in the shape of a figure of eight; in the other, a far rarer shape, the dough is cut in the shape of large coins and each coin is stamped with a special wooden tool carved with a pattern. In the old d
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe