Pansotti or cappellacci al Preboggion

Name: Pansotti or cappellacci al Preboggion (Filled Pasta with Walnut Sauce)
Cuisine: Italian
Ingredients: 300 g (11 oz) pasta dough - see master recipe; Marjoram to garnish; 500 ml (18 fl oz) olive oil; Few pine kernels; 100 g (4 oz) walnuts; 2 tablespoons fresh breadcrumbs; 1 sprig fresh marjoram; 1 garlic clove; 250 ml (8 fl oz) milk; Salt to taste; 1 egg, beaten; 40 g (1½ oz) freshly grated Parmesan; Pinch of nutmeg; 40 g (1½ oz) butter; 1 kg (2¼ lb) mixed wild greens

Filled Pasta with Walnut Sauce

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

Preboggion is a mixture of the wild greens and herbs that grow freely on the Ligurian hills and is used for filling the tummy-shaped pasta which is typical of the region. You can use a combination of wild dandelion, wild beet, wild marjoram, wild borage or any other edible greens you can find.

Ingredients

300 g (11 oz) pasta dough - see master recipe

Europe
Italy
Pasta
Starter
Vegetarian
Mediterranean

Method

First, make the filling. Cook the greens until soft and squeeze out as much water as you can. Put in a pan with the butter, nutmeg and Parmesan and mix together until the butter has melted. Let the mixture cool, add the egg and salt to taste and set aside.

On a floured surface, roll the pasta dough out to a thickness of 3 mm (⅛ in). Cut out 4 cm (1½ in) squares, putting a teaspoon of th