Making Corzetti with Dad
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.
They are perfect and look delicious! A wonderful dad.
Nothing like putting in kitchen time with the elders!
I love that big smile on your dad, what a blessing to have him in your life and cooking in the kitchen with you! Your corzetti look beautiful, it's such a special and unique pasta, nothing like it. I must say after reading this I'm obsessed with that scallops and swiss chard recipe!
Beautiful! Thanks for the shout out and all the kind words – back at you, I say! I knew you would work magic with your stampa, and I am thrilled that you enlisted your dad for the project. There is always something so touching about the posts you do with him. And it's about time we met Rose! It's pretty nice of her to let you guys take over her kitchen.
You are so right about this pasta being a work of art. Hand made pasta with hand made tools, from start to finish it is an utter joy. I think we all owe Terry Mirri of Artisanal Pasta Tools a real debt of gratitude.
The recipe you chose sounds perfect, and I too lament the demise of La Cucina Italiana. The loss is only compounded by the absence of any online presence.
Enjoy your corzetti stamp, amica. It looks like you are off to a fabulous start.
Linda, how blessed you are to be able to cook with your dad. He looks so happy in the kitchen. Un abbraccio.
It always looks like your Dad has the best time cooking with you, Linda! That is a beautiful corzetti stamp, and a very generous gift from Adri.
I loved the sound of this sauce. I had many years of Cucina Italiana Magazines that I sadly had to discard into the recycle bin before we moved. It would have been too much weight to add my magazine collections to our moving box collection. I did save a few special issues.
che belle foto, sei fortunata ad avere tuo papà pieno di energia e col sorriso tra i fornelli! Splendida ricetta , mi piace molto quello stampino dei corzetti ! Buona giornata, un abbraccio !
I love seeing photos of your dad, and nice to meet his wife Rose.
I enjoy Adri's blog, I love her corzetti posts! What a great gift (sort of like my fig ornament! 🙂 ).
I love everything about this post, Linda – your sweet dad, the stamp, the corzetti and the recipe! Adri also introduced me to this elegant pasta and to Artisanal Pasta Tools. Terry Mirri is truly an artisan and your lovely recipe served his craftsmanship well!
What a delicious meal and beautiful pasta, Linda! Even more special is that you made it with your dad 🙂 He and his wife look like warm and friendly people.
I was a subscriber of La Cucina Italiana and was sad to the get notice that it is no longer published 🙁
What an interesting and beautiful shape for pasta! I've never seen anything like it before.
Making pasta with family is just one of the greatest joys that we Italians share. It's just the best in life! I love your corzettia and the beautiful stamp from our friend Adri . . . she finds the best Italian stuff and then shares her secrets for all of us! This recipe is so perfect for Fridays in Lent (and more meatless menu days). Pinning on my Deliciously Italian group board to share with others!
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