Topic Index
The font size for a topic word is sized by the number of articles that reference that topic. The more articles the bigger the font.
Click on a word to search for posts with that topic. This page will reload with the search results.
Corzetti Stampati agli Spinaci con Gorgonzola
Spinach Corzetti with Gorgonzola Sauce
This is Part 3 of a series – The Corzetti Files
For detailed information and photo essays on how to make corzetti, along with recipes, please delve further into The Corzetti Files:
Edible Art, The Corzetti Files – Part 1
The Intagliatore of Chiavari, The Corzetti Files – Part 2
Corzetti agli Spinaci con Gorgonzola, The Corzetti Files – Part 3
Where to Buy Corzetti Stamps, The Corzetti Files – Part 4
Corzetti Stampati – and a Giveaway! The Corzetti Files – Part 5
Well, it is all about Christmas now, and that means special pasta dishes. In years past I have served filled pastas such as ravioli, caramelle, or sometimes tortellini, but this year I decided to break with tradition and serve corzetti stampati, Liguria’s embossed pasta coins. Also known as croxetti, these embossed pasta circles have a history that stretches back to the glory days of La Serenissima Repubblica di Genova, The Serene Republic of Genoa, an independent state based in present day Liguria. I thought green corzetti would be particularly in keeping with the season, so I decided to make spinach pasta dough for them.
Corzetti are cut using a most ingenious two piece wooden tool, la stampa. The bottom of one piece is used like a cookie cutter to cut a round piece of pasta. The top of the cutting piece and the bottom of the second piece are artfully carved and are used to imprint the pasta coins. Read the remainder of this entry »