Pansotti

Method

1. Prepare the eggless pasta dough: mix flour, water, and wine. Knead well, cover with plastic wrap, and let rest.
2. Blanch the greens (borage, spinach, chard) in boiling water. Drain and squeeze out excess water.
3. Blend the blanched greens into a smooth puree.
4. Finely chop the topinambur. Add a portion to the green puree, along with grated Parmigiano. Season with salt and some marjoram. Mix to combine.
5. Roll out the rested pasta dough into thin sheets.
6. Transfer the filling to a piping bag. Pipe small amounts onto the pasta sheet, spacing evenly. Fold the dough over the filling, press to seal, and cut into triangular shapes (pansotti).
7. Bring a large pot of salted water to a boil. Cook the pansotti until they float and are tender (a few minutes).
8. While the pasta cooks, prepare the cream sauce: in a pan, sauté finely diced topinambur in olive oil over low heat. Add a spoonful of pasta cooking water and stir to create a creamy emulsion. Stir in some grated Parmigiano.
9. For the topinambur chips: peel and thinly slice topinambur. Bake at 60-70°C (140-160°F) for 15-20 minutes until crisp.
10. Coarsely chop walnuts for garnish.
11. Drain the cooked pansotti and toss with the topinambur cream sauce. Plate, sprinkle with chopped walnuts and additional Parmigiano. Garnish with a topinambur chip and fresh marjoram leaves.