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Corzetti Pasta with Brown Butter Walnut Sauce

Byfrancescadzani@gmail.com

DSC01447.JPG PIN IT

What if you could create your own stamp just for pasta? Corzetti is a Ligurian pasta known as the beautiful coin-like imprinted pasta. There are so many sfoglinas (female hand-made pasta producers) that make this magic happen in Italy! It’s more than rolling and cutting… it’s about that special tool.

For all the Christians out there, it may remind you of a Communion wafer, but I’ll ensure that it tastes nothing like one. Some add white wine to their pasta dough- quite clever if I may. They are typically dressed in a buttery walnut sauce or simply olive, garlic, and lemon. Delicate shapes need delicate sauces.

GATHER THE GOODS

2 sticks butter

3 garlic cloves, grated

1 cup walnuts, chopped

zest and juice of 1 lemon

1 pound Corzetti Pasta

kosher salt

parmesan cheese for grating

MAKE IT

  1. Make your brown butter sauce by adding 2 sticks of butter to a medium saute panand begin to melt over medium heat.

  2. Once completely melted and bubbly add grated garlic and walnuts and cook over medium low heat until the butter begins to brown

  3. Add half of the lemon juice, and lemon zest along with salt and taste for seasoning. It may need more lemon… it may not. Depends on your palate!

  4. Bring a large pot of salted water to a boil an cook the corzetti until al dente. Since they are so thin and fragile it is best to undercook them in my opinion! And they will cook fairly fast.

  5. You can strain them in a colander or use a large slotted spoon and transfer them quickly into the sauce. This could be done right in the same bowl you will serve them in.

  6. Grate LOTS of cheese on top and serve right away!

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