CREUZA DE MÄ - Fabrizio De Andrè

The dough for the pansoti must be strictly made with water and not with egg, maybe adding a splash of good white wine (100 ml of water and 50 ml of wine for about 250 grams of flour). The dough should be kneaded until it reaches an elastic consistency (you can add a drizzle of oil if it feels dry).

The filling, if you can find them, should be made with borage and various wild herbs (nettle, dandelion, etc.). If you’re really in a bind, chard can also work (but make sure they are tender!), well washed, blanched, and chopped.
Add to the prepared herbs: marjoram, pecorino romano, and parmesan in equal parts, along with eggs and ricotta (cow/sheep). Divide the prepared dough into small balls.
Roll out the dough and shape the pansoti into the characteristic form, so that the filling resembles a "panciotta".

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