CORZETTI PASTA MADE WITH TOMAMI WITH SAGE AND BUTTER

#2

vegetarian

starter

medium

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

130 g Italian flour type 00
(alternatively mix 100 g spaetzle flour with 30 g flour type 405)
15 g TOMAMI # 2 (buy here)
20 sage leaves
5 tbsp butter
4 heaped tablespoons of Parmigiano Reggiano, grated
Sea salt
Freshly ground pepper
Roasted pine nuts (optional)

INSTRUCTIONS

Knead the flour together with 60-70 ml of lukewarm water and TOMAMI # 2 for approx. 10 minutes to create a smooth dough and allow to rest under a mixing bowl for 30 minutes.
Roll out the dough (not too thinly) on a floured surface and cut out round circles with acutter and press a pattern into the pasta with a dough stamp.

Fill a saucepan with water, add salt and bring to a boil. Cook the Corzetti until they are al dente. Pour off the water and allow to drain. Heat the butter in a pan. Wash the sage leaves, pat dry and toss them into the pan; mix with the pasta. Divide the pasta onto plates, sprinkle with Parmesan, season with black pepper and serve immediately.

If you like, you can also add some roasted pine nuts.

Preparation time: 30 minutes plus 30 minutes of resting time

Corzetti are typical pasta from Liguria, which are made with special pasta stamps. Here I just used children’s stamps for plasticine, but you can also use simple cookie cutters for the same purpose. This TOMAMI pasta can be used as the basis for many other typical Italian pasta types, e.g. orecchiette, farfalle and many more.

A recipe by Cettina Vicenzino.

ur partner, Cettina Vicenzino, was born in Sicily, but moved to Cologne with her family in 1972. Here her parents opened an Italian restaurant under the leadership of “Mamma Maria”. Before Cettina moved to Hamburg to study fashion and art, she used to use the restaurant kitchen for her cooking experiments on her days off. Cooking and eating remained the common thread in her art.

In addition to artistic activities in the fields of Fashion Art, Eat Art and Concept Art, she also began photographing food in 1992, whereby she was always careful not to depict “food” in an artificial manner and always maintain a respect for nature. She lives in Bavaria and Sicily with her husband and works as a freelance photographer, recipe developer, food stylist and writes cookbooks and regular columns on Italian food culture.
Her cookbook ITALIA achieved 1st place at the Gourmand World Cookbook Award in 2017 as the best Italian cookbook in the world.