Corzetti are a very old Ligurian pasta shape, probably dating back to the Middle Ages. The name derives from an ancient Genoese coin (the crozetto). Each noble family in Liguria used a specific mold,carved with the symbol of the dynasty. The mold was passed down from mother to daughter.
In this recipe I used a mold carved by the artisan Filippo Romagnoli and I dressed my corzetti with a soft mashed potatoes, sautéed musky octopus and of lumpfish roe.
Ingredients for 3 persons
250 g semolina
125 g lukewarm water
2 boiled potatoes
8 musky octopus
2 cloves of garlic
1 piece of ginger of 2 cm
Extra virgin olive oil
2 tablespoons lumpfish roe
A handful of parsley
2 tablespoons capers
Time: 1 hour and 30 minutes
Mix the semolina and the water on a kneading board and knead them until having a smooth and elastic dough. Let it ret for 30 minutes.
Mash the boiled potatoes and cook them in a pan for a few minutes with the grated garlic and ginger and a drizzle of oil.
Blanch the octopus and toss them in a bowl with oil, parsley and chopped capers, a pinch of salt and pepper.
Roll out the dough into a 1 mm high sheet and cut it with the corzetti mold. Alternatively, you can use a round pastry cutter.
Cook the corzetti in salted water, transfer them to a pan, tossing and mixing them with the mashed potatoes and octopus. Serve them with a sprinkling of pepper and lumpfish roes.
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