Pansotti is a triangular, stuffed pasta from Liguria, Italy, commonly filled with ricotta and spinach or preboggion. It is served with various sauces and is a healthy, vegetarian option.
The term pansotti comes from the Italian word for “inflated pot,” which is a perfect description for this type of plump pasta. Pansotti is a stuffed pasta that is triangular in shape and pinkish-edged, meaning that its edges have been pressed in a way that makes them look as if they were cut with pink shears, giving them a zig-zag pattern. In some cases, the edges are closed in a way that gives them a flat, even look.
This type of pasta is most common in northern Italy in the area known as Liguria. Liguria, which is mainly a coastal area, is one of the smallest regions in Italy. Pansotti is especially popular in a particular part of Liguria known as Recco.
The pasta is made from egg-free dough that is cut into two-inch-wide (about five centimeters) squares. The filling is placed in the center of the dough, which is then folded into a triangle shape. Pansotti can be filled with various types of fillings, but are never made with meat.
One of the most common fillings is ricotta and spinach. Sometimes the filling is a combination of ricotta and something called “preboggion”. Preboggion is a blend of herbs and wild plants originating from the Ligurian area. The vegetables are boiled together before being added to the stuffing mixture.
Pansotti can be enjoyed with numerous sauces. It is most commonly served with nut sauce, tomato sauce, and mushroom sauce. It can also be served simply with olive oil and grated pecorino romano. Pansotti is cooked by boiling it for 5-9 minutes, depending on the freshness of the pasta. It is then drained, salted and served.
This is a rather healthy type of pasta because it is stuffed with vegetables. Plus, cottage cheese is naturally low in fat. Furthermore, pansotti is a vegetarian pasta and is almost always served with vegetarian sauces. This means that the dish is naturally low in cholesterol. The sauces used to dress pansotti are, for the most part, healthy and reasonable in terms of fat and carbohydrate content. Both tomato sauce and a simple dressing of olive oil and pecorino romano are good healthy options for pansotti sauces that are naturally low in fat and carbohydrates.
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