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Pansòti
4
servings- Difficulty
Easy
By Fred Plotkin
Published 1989
The name of this pasta ripiena comes from the Ligurian dialect for the Italian word panciuti, which means pot-bellied. This great specialty of the Italian Riviera is difficult to reproduce due to the absence of the traditional ingredients. At the heart of the ripieno is the preboggion, an assortment of herbs that grow wild on the slopes of Liguria. These are combined with various minced greens and ricotta cheese to make the ripieno. Pansòti are always serv
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