Live May Special -Pansoti with walnut sauce- May 31st only

On the Menu: Pansoti with walnut sauce A humble dish from Liguria, pansoti with walnut sauce was born from peasant cooking, using wild herbs and local walnuts to create a simple yet deeply flavorful pasta. In the hills around Genova, families gathered wild greens—known as preboggion—to fill these generous pockets of pasta. The walnut sauce, rich yet simple, reflects Liguria’s tradition of turning local, seasonal ingredients into something refined.Over time, pansoti became a symbol of home cooking and festive meals, passed down through generations along the Ligurian coast. The class will be on May 31st at 9PM CET / 3PM EST. Once you sign up, we will send you the Zoom link to join. Ingredients: 350 g 7220 Petra flour 1 egg Half a glass of white wine Water as needed (q.b.) 1 pinch of salt For the filling 400 g Swiss chard 400 g borage 200 g cow’s milk ricotta 2 tablespoons prescinseua (optional, if available) 2 medium eggs 50 g Parmigiano Reggiano 40 g extra virgin olive oil Pepper to taste (q.b.) Nutmeg to taste (q.b.) Marjoram to taste (q.b.) 1 garlic clove Fine salt For the walnut sauce 150 g walnuts 1 garlic clove 20 g pine nuts 40 g Parmigiano Reggiano (for grating) 150 g whole milk A pinch of marjoram 30 g bread crumb (soft bread pulp)