April
4 prs.
200 min.
Pansotti with sea beet and wild herbs
- 350 g white flour
- 150 g semolina
- 4 egg
- 2 exstra yolks
- 350 g sea beet (Can be substituted with a blend of bitter herbs like chicory and dandelion, but the bitter herbs should be blanched before)
- 20 g wild aromatic herbs (wild thyme, wild oregano, horseradish shoots)
- 250g fresh cheese like ricotta (we used fresh goat cheese from Copenhagen goat milk)
- 1 eggs
- 1/2 Clove of garlic
- 50 g grated parmesan
- A pasta machine or rolling pin
- In a bowl, add the flour and eggs and mix the ingredients.
- Knead until smooth.
- Wrap the dough in clingfilm and rest the dough for 2 hours before rolling it out. Cut the dough in smaller pieces and roll out the dough to the minimum thickness of the machine and then cut 6,5 cm x 6,5 squares
- Heat a pan with olive oil and sauté the sea beets with a bit of olive oil.
- Prep the aromatic herbs by washing and removing woody stems. Chop sea beets finely together with the herbs.
- In a bowl, add all the ingredients and mix.
- When it’s ready put the mixture in a pastry bag and let it rest for at least 1 hour in the fridge.
- Remove the pastry bag from the fridge at add a good amount (2cm x 2cm) on one of the squares. Continue to fold the two oposite corners together making a triangle.
- Press the sides together alle the way around and make sure no air is trapped in the pasta. Then proceed to fold the two diagonal corners together "under" the filling. Place the small pansotti on a table dusted with semolina.
- Bring a big pot of water to a rolling boil an salt it. Cook your pansotti in 8-9 minutes but make sure they dont overcook and burst.
- Bring en stor gryde med vand i kog og tilføj rigeligt salt. Kog dine pansotto i 8-9 minutter og hold godt øje med at de ikke får for længe.
- Serve the pansotti with a walnut pesto (find the recipe below or in the app) Make sure to dilute the pesto with a spoonful of pasta water before mixing.
- Mix the pesto and the pasta carefully, and grate some good parmesan over and serve.
Tips
I denne opskrift har serveres pansottien med en valnøddepesto lavet med mælk og brød, som du også finder opskriften på her på siden. Du kan selvfølgelig servere den med din favorit sauce.
Alessandro Ciofani
Co-owner and chef
Rufino Osteria opened on the 1st April 2016 and is located in Christianshavn, Copenhagen. The traditonal Osteria offers a friendly and original atmosphere and you can enjoy the art of cooking in the open kitchen dining room. Rufino was opened by roman chef Alessandro Ciofani along side Alberto Sala from Piedmont and two other chefs from the capital Paolo Bonello and Cristiano Sala.
Rufino wants to show, through its dishes, a path that starts from the tradition of Italian cuisine to collect along the way the european influences all the way up to Denmark. The space in which the restaurant has found life, in the magical atmosphere of Christianshavn, is one of the oldest palaces in Copenhagen. Here food has created magic - transporting the atmosphere of the roman tavers of two centuries ago to scandinavia. In Rufino the cavatelli, orechiette and strozzapreti are homemade and the menu is mainly inspired by traditional roman dishes.
