Filling: zucchini squash, ricotta, eggs, parmigiano, pecorino, and marjoram
This pasta is made on September 15th to the feast of “Our Lady of Sorrow” in Liguria particularly in Apricale, Camporosso, and Dolceacqua. It’s traditionally deep-fried in oil. It can also be served as pastasciutta. This was my first time making/cooking deep-fried pasta. So much fun and delicious!
Source: Encyclopedia of Pasta, by Oretta Zanini De Vita
mrsgrafstroem
Thanks for posting this! I had them in a restaurant about a week ago and they were SO good, but I couldn’t remember the name.
2 Comments
Dough: 00 flour, olive oil, white wine, and water
Filling: zucchini squash, ricotta, eggs, parmigiano, pecorino, and marjoram
This pasta is made on September 15th to the feast of “Our Lady of Sorrow” in Liguria particularly in Apricale, Camporosso, and Dolceacqua. It’s traditionally deep-fried in oil. It can also be served as pastasciutta. This was my first time making/cooking deep-fried pasta. So much fun and delicious!
Source: Encyclopedia of Pasta, by Oretta Zanini De Vita
Thanks for posting this! I had them in a restaurant about a week ago and they were SO good, but I couldn’t remember the name.