Ingredients for Fresh Pasta Dough
1/2 kg flour
Ingredients for Filling
200 g ricotta cheese
100 g Parmigiano-Reggiano cheese
50 g liquid milk cream
salt, pepper and nutmeg
Ingredients for Sauce and Dish Presentation
2 porcini mushrooms
2 dl meat or vegetable broth
50 g Parmigiano-Reggiano cheese
50 g butter
salt and pepper
How to make the Panzerotti Filled with Parmigiano-Reggiano:
Mix the flour with eggs and salt, knead and leave wrapped in a cloth to rest in the refrigerator. In a frying pan, bring the milk cream with freshly grated Parmigiano-Reggiano cheese, salt, pepper and nutmeg to a boil. Let cool and add the ricotta cheese.
Roll the dough out as thinly as possible. Cut it into triangles using a pastry cutter and fill each one with the cold filling, then close the edges by pressing them together.
Preparation for the Sauce
Clean and thinly cut the artichokes and porcini mushrooms. Saute’ the sliced shallot, add the vegetables, sprinkle with white wine. Let evaporate, add salt, pepper and broth.
Presentation of the Dish
Boil the triangles in salted water, drain and dress with the sauce. Gently stir in Parmigiano-Reggiano cheese and butter, then serve with freshly chopped basil leaves.
Regional recipe from Emilia-Romagna