Corzetti

Corzetti

Type	Pasta
Place of origin	Italy
Region or state	Liguria
Cookbook: Corzetti Media: Corzetti

Corzetti (in Genoese dialect curzetti) are a kind of fresh pasta typical of the Ligurian cuisine of north-west Italy, and traditional also in the area of Novi Ligure just across the border with Piedmont in the Province of Alessandria. They are similar to another Ligurian pasta called Croxetti.

There are two different kinds of corzetti. Those from the Val Polcevera, one of the principal valleys of the area of Genoa are made in "figure of eight" shape. Elsewhere curzetti stampae (“pressed” or “stamped” corzetti) are found. These are small, thin rounds of pasta that are given an embossed decoration using a special wooden hand-tool. The embossing is indeed more than decoration, as it helps the pasta to hold its sauce better. In the historic centre of Genoa are still traditional pasta shops where the corzetti are handmade and where they make these tools to make them with.

Besides the artisanal production, corzetti are also made on an industrial basis using ravioli machines made by such companies as Arienti & Cattaneo, Ima, Ostoni and Zamboni.

Preparation

A pasta dough is made using flour, water and salt^[1] and rolled out into a sheet. The pasta is cut into rounds that are stamped to form the embossed relief, and left to dry for a while. After boiling in salted water they are typically dressed with a walnut or mushroom sauce (the latter called Tocco de funzi, in Genoese) or alternatively with pesto. Around Novi a sauce of mushrooms and sausages is common.

Gallery

Freshly stamped corzetti pasta disc.
Top view of Wooden Corzetti Stamp.
Bottom view of Wooden Corzetti Stamp.

References

Notes

↑ Egg-based doughs may also be used, and white wine may be added.

External links

"I prodotti tipici in Piemonte". Piemondo.it.

Pasta

List of pasta List of pasta dishes

Types	Acini di pepe Agnolotti Alphabet pasta Anelli Anellini Bigoli Bucatini Campanelle Cannelloni Capellini Casoncelli Casunziei Cavatappi Cavatelli Cencioni Conchiglie Corzetti Croxetti Ditalini Fagottini Farfalle Fettuccine Fiori Foglie d'ulivo Fregula Fusi Fusilli Garganelli Gemelli Lanterne Lasagne Lasagnette Linguettine Linguine Macaroni Mafalde Mafaldine Mezzelune Occhi di Lupo Orecchiette Orzo Pappardelle Passatelli Pastina Penne Pici Pillus Pizzoccheri Radiatori Ravioli Rigatoni Rotelle Rotini Sacchettoni Sagnarelli Scialatelli Spaghetti Stringozzi Strozzapreti Tagliatelle Taglierini Tortellini Tortelli Tortelloni Trenette Tripoline Troccoli Trofie Vermicelli

Cooking methods	Al dente Al forno

Italian producers	Barilla Group Buitoni De Cecco Divella La Molisana Rana Voiello

American producers	National Pasta Association A. Zerega's Sons, Inc. C.F. Mueller Company Demaco New World Pasta American Italian Pasta Company V. La Rosa and Sons Macaroni Company

This article is issued from Wikipedia - version of the Wednesday, May 27, 2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.