Bowtie Pasta with Mushroom Sauce
Pansoto with walnut sauce was born in Liguria in a small village near Rapallo called “San Martino di Noceto”. The word Noceto means walnut grove and this village had a very large production of walnuts. The locals made use of wild herbs to make an inexpensive filling for this regional type of ravioli. Pansoto comes from pansa, meaning belly in Genuese dialect and is filled with preboggion, a mixture of at least seven wild herbs, among which are: sow-thistle, pimpernel, wild beet, dog-tooth, rampion, nettle, dock, ribgrass, borage. Since we do not have access to some of these herbs, these are filled with spinach and Swiss chard.
MAKES 8 1/2 DOZEN
This recipe was featured on Season 21 - Episode 2110.
pansotti del nocce was my favorite meal in four weeks of travels in Liguria! Will you have another Liguria centric show?