Join Francesco Lucatorto as he shows us how to make this traditional dish from his own region: Liguria. Ingredients needed: 

 

DOUGH: 

  • 1 egg

  • 00 flour or AP (200g or 1 and 2/3 cups)

  • 60 ml dry white wine (one cup)

FILLING: 

  • 1 egg

  • 350 grams (4 cups) mixed collard greens, such as chard and spinach or borage.

  • 50 grams (1/4 of cups) freshly grated parmigiano reggiano

  • 100 grams (4oz) fresh ricotta (or a mix of ricotta and yogurt)

SAUCE: 

  • 125 (1 cup) grams walnut kernels

  • 30 (1/3 cup) grams pine kernels

  • 1 clove garlic,

  • 2 Tbsp extra virgin olive oil

  • 50 grams (1/4 cup) freshly grated parmigiano reggiano,

  • 125 ml (1/2 cup) milk

  • 30 grams stale white bread (about 1 slice)

  • 1 spring fresh marjoram (or a pinch of dried marjoram)

  • salt

TOOLS: 

  • Pasta roller or rolling pin

  • Food processor or meat grinder 

  • Pans and pots 

 

Reccomended Wine: 

Cantina Madonna Delle Grazie Leuconoe 2018

Purchase at Bar & Garden in Culver City, CAm with 10% Discount: 

https://barandgarden.com/culver-city-bar-garden/cantina-madonna-delle-grazie-leuconoe-2018.html

 

About Chef Francesco Lucatorto: 

Francesco Lucatorto was born in Genova, the world capital of focaccia, growing up in Chiavari with his family, was surrounded by the flavors and perfumes of the ligurian coast. After having studied Culinary Arts in Italy. At age 19 moved to London, England at “L’Anima”, a well renowned italian restaurant, He continued his education in Italy, attending ALMA (culinary arts academy) graduated among the best student of the year, right after he had the opportunity to land at Providence restaurant, under Chef Micheal Cimarusti, rewarded with 2 michelin stars in 2009. He soon began exploring the panorama of the LA food scene, working for “Terroni”, “Officine Brera”, “Otium restaurant”, followed by the opening of Sixth+Mill Pizzeria and recently landed at the Osteria Angelini working as a sous chef. His passion for food in general lately brought him to discover the beauty of baking, kneading and proofing dough, linked with his strong Ligurian roots, gave life of almost an obsession about focaccia.

Pansoti with Walnut Sauce (Proceeds benefit Black Lives Matter LA)

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    Impastiamo All Rights Reserved

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