CORZETTI ALLA GENOVESE
Green is always in style at B&B Hospitality Group, and in honor of this year’s Earth Day on Monday, April 22nd, B&B is celebrating and promoting sustainability in the restaurants. To kick off Earth Day, each restaurant (in New York, LA and Las Vegas) are creating special Earth Day dishes, highlighting this year’s star ingredient and all around versatile herb: Genovese Basil.
To make pesto, combine pine nuts, basil, garlic, and sea salt and process to a paste. Add the cheeses and drizzle in the olive oil. Store in a jar, topped with oil until ready to use. Makes 2 ½ cups.
To make the corzetti, mound 3½ cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Roll out the pasta dough to the thinnest setting on a pasta machine. Using a hand stamp, cut out 2-inch circles. Place the corzetti on sheet trays that have been sprinkled with semolina flour and cover with a clean towel until ready to cook.
Bring about 6 quarts of water to a boil and add about 2 tablespoons of salt. In a 12- to 14-inch sauté pan, heat the pesto over medium heat until warmed. Drain the corzetti, reserving a little of the cooking water. Transfer the pasta to the sauté pan and toss over medium heat. Sprinkle with Parmegiano Reggiano and serve immediately.