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Zucchini Panzotti in Sage Butter and Cacio (Mario Batali) Recipe

Zucchini Panzotti in Sage Butter and Cacio (Mario Batali) Recipe

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Zucchini Panzotti in Sage Butter and Cacio (Mario Batali)

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Ingredients

Count

Nutrition

581

Calories

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Ingredients:

Serving

1 medium zucchini
3 tbsp virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, peeled and thinly sliced
1 bunch fresh oregano, leaves removed
1 egg
1/2 cup ricotta
1/2 cup freshly grated pecorino
1/2 tsp freshly grated nutmeg
1 bunch italian parsley, finely chopped to yield 1/4 cup
basic pasta , recipe follows
8 sage leaves
1/4 lb cacio di roma (or other semi-soft sheep=s milk cheese)
2 cups semolina flour
2/3 cup tepid water

Directions:

Panzotti:
Rinse and dry zucchini and trim both ends. Slice into 1/16th-inch rounds and set aside. In a 10 to 12-inch saute pan, heat olive oil until smoking. Add onion and garlic and cook over medium heat until lightly browned and softened, about 8 to 10 minutes. Add zucchini and oregano leaves and cook until very soft, about 7 to 8 minutes. Remove from heat and allow to cool.
In a mixing bowl, stir together coated zucchini mixture, egg, ricotta, Pecorino, nutmeg and parsley until well mixed and season lightly with salt and pepper. Roll out pasta into sheets on second thinnest setting and cut into 3-inch rounds with water glass or pasta cutter. Place 1/2 tablespoon zucchini mixture into each and fold into a half moon. Continue until all the pasta is used. Bring 6 quarts water to boil and add 2 tablespoons salt. Drop panzotti into water and cook until pasta is tender, about 3 to 4 minutes.
Meanwhile, melt butter in a 12 to 14-inch saute pan and add sage leaves. Drain pasta in a colander and pour into butter mixture. Toss to coat well and pour into heated pasta dish. Shave cacio over pasta using a vegetable peeler and serve.
Eggless Pasta:
Mound the flour in the center of a large wooden cutting board. Make a well in the center of the flour and add water a little at a time, stirring with your hands until a dough is formed. As you incorporate the water, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated. You may need more or less water, depending on the humidity in your kitchen.
Start kneading the dough with both hands, primarily using the palms of your hands. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.
Yield: 1 pound of pasta, about 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	580.5 Kcal (2430 kJ)
Calories from fat	275.53 Kcal
		% Daily Value*
Total Fat	30.61g	47%
Cholesterol	84.84mg	28%
Sodium	466.13mg	19%
Potassium	91.79mg	2%
Total Carbs	57.59g	19%
Sugars	0.65g	3%
Dietary Fiber	4.05g	16%
Protein	21.69g	43%
Vitamin C	2.7mg	5%
Iron	0.4mg	2%
Calcium	403.5mg	40%

Amount Per 100 g
Calories	254.32 Kcal (1065 kJ)
Calories from fat	120.71 Kcal
		% Daily Value*
Total Fat	13.41g	47%
Cholesterol	37.17mg	28%
Sodium	204.21mg	19%
Potassium	40.21mg	2%
Total Carbs	25.23g	19%
Sugars	0.29g	3%
Dietary Fiber	1.78g	16%
Protein	9.5g	43%
Vitamin C	1.2mg	5%
Iron	0.2mg	2%
Calcium	176.8mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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