| Pansotti Triangles with Artichokes Like Genoas
FILLING
2 ounces of Artichoke hearts, fresh or thawed
1/4 cup of ricotta cheese
2 tablespoons of Mascarpone cheese
1/2 cup of grated parmesan cheese
1 teaspoon of arugula leaves (rocket), minced
1 teaspoon of fresh flat-leaf parsley, minced
1/4 teaspoon of minced garlic
Salt and pepper
Freshly ground nutmeg
1/2 pound of Pasta, cut in 2" squares
SAUCE
1/4 cup of unsalted butter
1/2 cup of chopped artichoke hearts, steamed
2 tablespoons of Chopped fresh herbs
1/4 cup of Arugula leaves (Rocket)
Salt and pepper |
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Prepare frozen artichoke hearts according to package directions. Recipe calls for 4 to 5 ounces total but only 2 ounces are needed for the soft-cheese filling. Make FILLING the day before. In a food processor fitted with a metal blade, puree 2 ounces of artichokes and ricotta cheese until smooth. In a bowl, combine the puree, mascarpone and parmesan, Arugula, parsley and garlic. Mix well. Refrigerate over night. Select fresh herbs, one or a mixture: parsley, basil, thyme, marjoram, sage, chives Cut 2" squares from the pasta. Fill each square with 1/2 to 1 teaspoon of the filling. Fold the pasta over to form a triangle. Use water to hold edge. Place in a single layer on a rack until slightly dry to the touch (1 to 2 hours). The pasta will cook in 2 to 3 minutes. Make the sauce. In a large frying pan over low heat, melt the butter. Add chopped artichoke hearts and sauté until heated through, about 1 minutes. Drain the pasta briefly in a colander and immediately add it to the artichokes. Raise the heat to high and toss the pasta gently. Add the hearts and arugula and toss again until mixed. Season and serve immediately. Serves 8 first or 4 main courses. Posted to MC-Recipe Digest V1 #157 Date: Tue, 16 Jul 1996 16:59:04 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : Sunsets Trattoria: Best of Casual Italian Cooking (1995)
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