Recipe - Zucchini Pancotti In Sage Butter And Cacio

1 md Zucchini
3 tablespoon Virgin olive oil
One half md Red onion,; finely chopped
2 Cloves garlic, peeled and
thinly cut or sliced up
1 bn Fresh oregano,; leaves
removed
1 Egg
One half cup Ricotta
One half cup Freshly grated Pecorino
One half teaspoon Freshly grated nutmeg
1 bn Italian parsley,; finely
chopped to yield One fourth cup
1 Recipe basic pasta,; recipe
follows
8 Sage leaves
One fourth pound Cacio di Roma (or other
semisoft sheep's milk
cheese)

TO MAKE PANCOTTI:

Rinse and dry zucchini and trim both ends. Slice into 1/16thinch rounds
and set aside. In a 10 to 12inch sautJ pan, heat olive oil until smoking.
Add onion and garlic and cook over medium heat until lightly browned and
softened, about 8 to 10 minutes. Add zucchini and oregano leaves and cook
until very soft, about 7 to 8 minutes. Remove from heat and allow to cool.

In a mixing bowl, stir together coated zucchini mixture, egg, ricotta,
Pecorino, nutmeg and parsley until well mixed and season lightly with salt
and pepper. Roll out pasta into sheets on second thinnest setting and cut
into 3inch rounds with water glass or pasta cutter. Place One half tablespoon
zucchini mixture into each and fold into a half moon. Continue until all
the pasta is used. Bring 6 quarts water to boil and add 2 tablespoons salt.
Drop pancotti into water and cook until pasta is tender, about 3 to 4
minutes. Meanwhile, melt butter in a 12 to 14inch sautJ pan and add sage
leaves. Drain pasta in a colander and pour into butter mixture. Toss to
coat well and pour into heated pasta dish. Shave cacio over pasta using a
vegetable peeler and serve.

Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5699

Posted to MCRecipe Digest V1 #292

Date: Sun, 10 Nov 1996 22:55:09 0500

From: Meg Antczak meginny@frontiernet.net