Home Cooking: Squid Ink Pansotti with Romanesco Cream

Home Cooking is a monthly series where we share creative and tasty recipes for you to try at home!

Originating from the Recco area of Liguria in northern Italy, pansotti are triangular, stuffed pasta with delicately crimped edges. The term comes from the Italian word for ‘potbellied,’ which perfectly describes these plump, ravioli-like treats. Filled with ricotta and spinach or other greens (never meat), pansotti are frequently paired with fresh herbs and served with tomato and mushroom sauce or olive oil.

Our recipe this month features salted-cod-stuffed pansotti with hints of leek, oregano, Romanesco cream, Taggiasca olives and dried tomatoes. Ideal for a light appetizer or side, this dish invites you to delve into the more intricate side of Italian cuisine.

Ingredients (serves four):

Pansotti

• 20g squid ink

• 200g semolina flour

• 6 egg yolks

• 5cl extra virgin olive oil

• 200g salted cod

• 10g leeks

• 10g salt

• 10g pepper

Romanesco Cream

• 500g Romanesco cream

• 5cl extra virgin olive oil

• 10g salt

Garnish

• 80g semi-dried tomato

• 80g Taggiasca olives

• 10g fresh oregano leaves

Preparation:

1. For the pasta, place the semolina on a wooden board or in a bowl. Make a well in the center and pour the cracked egg yolks and squid ink into it.

2. Mix together with flour and olive oil until eggs are absorbed. Then flour each hand and begin to knead until obtaining smooth, silky and elastic dough. 

3. Cover dough with cling wrap and let rest for at least one hour in the fridge.

4. Using a rolling pin (or a pasta machine if you have one available) form 1-millimeter-thick pasta sheets. Cut into 6-centimeter squares. 

5. For the stuffing, debone cod and saute with leeks and salt. Crush with a fork to form stuffing, then put in the middle of pasta squares and close to shape.

6. To cook, boil Romanesco in salted water, then blend in a food processor with salt and olive oil.

7. Presentation: place Romanesco puree in the middle of a flat plate; add freshly cooked pasta and garnish with tomato, olives and oregano.

This recipe is courtesy of Chef de Cuisine Vincenzo Gatti at the Dining Room in Guangzhou.

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