It’s pasta time with Dad again – this time with corzetti – beautiful round disks of dough made using a hand carved wooden implement created by Artisanal Pasta Tools in Sonoma California. The one I used has a lovely design of clusters of grapes, but there are many patterns to choose from. Mine arrived in the mail one day, totally unexpected, as a gift from my friend and fellow blogger – “corzetti queen” Adri Barr Crocetti. She writes a fabulous food blog, loaded with great recipes and thorough research on Italian food. Her beautiful photos are always so artfully composed and expertly shot.
Corzetti with Swiss Chard and Scallops
If you can’t find dried corzetti in the store and want to make your own, here’s the recipe we used. But you could use any shape pasta here – from rigatoni to spaghetti.
We used a simple pasta recipe of two cups flour and two extra large eggs, mixing the ingredients together, kneading the dough and letting it rest, before rolling out the dough and cutting the corzetti disks. If the dough is too dry, add a little water.
printable recipe here
From “La Cucina Italiana”
1 pound sea scallops
fine sea salt
2 T. extra virgin olive oil
2 medium shallots, thinly sliced
1 pound Swiss chard, center ribs removed and leaves coarsely chopped
1/4 cup vegetable broth
1/8 t. crumbled saffron threads
1 T. unsalted butter
1 pound fresh corzetti or dried corzetti
freshly ground white pepper (optional)
Cut scallops into quarters; set aside. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat oil over medium high heat; add shallots, reduce heat to medium and cook, stirring occasionally, until shallots just begin to soften, about 5 minutes. Add chard in batches, then add broth, 1/4 t. salt and saffron; cook, stirring until greens are just wilted.
Add scallops to skillet, tucking pieces among greens; gently simmer, turning scallops occasionally, until scallops are just cooked through, 3 to 4 minutes. Add butter and gently stir until melted, then remove skillet from heat and cover to keep warm.
Cook pasta in the boiling water until just tender – 6 to 7 minutes or until al dente. Drain. Combine the pasta with the scallops and chard in the pan. Sprinkle with pepper if desired.