Pansoti with walnut sauce from Settembrin: among the best. One of the specialties of the trattoria from Ou Settembrin in Carasco are pansoti with walnut sauce. And they are perhaps among the best in the area.
Where do you think you can taste the best pansoti with walnut sauce? Add a comment or go to the bottom of the site to read what other visitors have written.
If you prefer ravioli, go and see my article with my personal ranking of the restaurants where I ate the best ravioli with ragù in the Province of Levante Genoa.
I certainly couldn't help but publish a nice photo of it:
Pansoti, pansòti in Ligurian, (from the Ligurian pansa, in Italian “belly”), are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) are one of the cheapest and most characteristic dishes of the Genoese tradition. Since pansoti do not contain meat, they are a lean dish, once considered suitable for the penitential period of Lent. They are often mistakenly also called “pansòtti”, as in some Ligurian provinces there is verbal emphasis on the last syllables; the double letter is therefore to be attributed to an exclusively vocal language. Continue and learn more on Wikipedia
A plate of pansoti with walnut sauce – Une assiette de pansoti sauce aux noix – Un plato de pansoti con salsa de nueces – Um prato de pansoti com molho de nozes – Ein Teller Pansoti mit Walnusssauce – Một đĩa pansoti sốt quả óc chó – 一盘核桃酱意粉 – クルミソースのパンソティのプレート
Ravioli with walnut sauce: the recipe. The variation on the more classic pansotti are lean ravioli with walnut sauce. A typical Ligurian dish with an unmistakable taste.
Outside our area I have seen this sauce prepared in many ways but here, or rather, in our coastal hinterland, the walnut sauce is accompanied by the even more classic "pansotti" or "pansoti": vegetable ravioli or ravioloni of different shapes that can be small like ravioli or large and closed like tortelloni but, in any case, prepared with the typical Ligurian low-egg pasta and stuffed with wild herbs, ricotta, eggs and grated cheese. This pasta was born in Rapallo and its hinterland and then spread throughout the province of Genoa. I have a fond memory of the Valle family who had an old and small restaurant in the Ne' valley, in Frisolino. The grandfather was a wise expert on hunting and his countryside (very well known throughout the valley and in Chiavari). The first son who also helped in the restaurant, the second son a bachelor, a specialist in preparing rabbit, and little Enrico who is now a grown man, married with a family. The pearl of this group of men was Enrico’s mother, wife of the first son, a great cook of the poor and very tasty cuisine of the hinterland. Now that the restaurant no longer exists and that the whole family group is cooking in the valleys of paradise, before talking about the dishes that Mrs. Valle prepared, I can tell you some anecdotes…
English: You couldn’t think of “da Valle” as a real trattoria but rather as a family reunion with other guests/friends and these memories are very vivid because over the years I’ve had all sorts of things: the cutlery was all assorted, like the napkins and it could happen that, like the tablecloths, they were holed or broken but still very clean. Another time, when I had guests, we were greeted by the uncle who prepared the rabbit, sitting on the entrance step, who was putting on his shoes and who, unperturbed, greeted us saying that the rabbit was ready… Between all of them, Enrico aside, they must have had about thirty teeth. The public relations were by the grandfather and the very clever Enrico while the first son waited tables. The greatness of this place consisted in the cuisine, in the poor ingredients, in the parsimony of the oil made in the family but especially in the great mastery of that woman who prepared excellent things with little. The menu was always the same: an appetizer of homemade cold cuts, pansotti with walnut sauce, ravioli with sauce in which you often saw a colombina or another mushroom added to enrich the sauce, roast or cima or mixed fried meat (a little) and vegetables (lots and delicious) and a homemade dessert.
The pansotti were made like ravioli but twice as long and a little wider and the sauce had a scent which is the trick that is never mentioned in its preparation.
Now let's get back to the walnut sauce. To prepare it we need good walnuts, bread soaked in milk and then squeezed, a little garlic and then the final aroma... I like to crush everything in the mortar but you can also use an immersion blender but little by little so as not to heat the sauce. I immerse the kernels in boiling water for about thirty seconds and as soon as I remove them I immediately put them under cold water to then peel them more easily. In the meantime I squeeze the breadcrumbs soaked in milk and add them to the walnuts, a little garlic without the inner core, a little salt and the typical Ligurian aroma, the erba persa, which I like in abundance. Just like Mrs. Valle did. After having crushed everything well and mixed it with excellent Ligurian extra virgin olive oil and the sauce is ready. I don't like to add, as many do, grated cheese to flavor and dilute the sauce but dilute it with half a spoonful of cooking water and then put the cheese on the pasta after serving it. Enjoy!
Add your own comment or go to the bottom of the site to read what other visitors have written.
Ravioli with walnut sauce: the recipe – Raviolis sauce aux noix : la recette – Ravioli con salsa de nueces: la receta – Ravioli com molho de nozes: a receita – Ravioli mit Walnusssauce: das Rezept – Ravioli với sốt óc chó: công thức – 核桃酱馄饨：食谱 – クルミソースのラビオリ：レシピ
Un piatto di pansoti alla salsa di noce. Pansoti di magro (ripieno di verdure e ricotta) e salsa ottenuta da un pesto di noci (questo fatto in casa!) Una delizia!
A dire la verità questi non sono proprio pansoti (che in linea di massima dovrebbero essere triangolari) ma tortiglioni.
I pansoti, pansòti in ligure, o anche pansòtti (dal ligure pansa, in italiano “pancia”), sono una pasta ripiena tipica della cucina ligure, simile ai ravioli. Continue and learn more on Wikipedia
Pansoti, the typical Ligurian stuffed pasta, seasoned with walnut sauce – Pansoti, les pâtes farcies typiques de la Ligurie, assaisonnées de sauce aux noix – Pansoti, la típica pasta rellena de Liguria, sazonada con salsa de nueces – Pansoti, a massa recheada típica da Ligúria, temperada com molho de nozes – Pansoti, die typisch ligurische gefüllte Pasta, gewürzt mit Walnusssauce – Pansoti, món mì nhồi đặc trưng của vùng Liguria, được tẩm sốt óc chó – Pansoti，典型的利古里亚酿意面，用核桃酱调味 – クルミソースで味付けした、典型的なリグリアンのぬいぐるみパスタ、パンソティ
