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Layered Panigacci with Pesto and Ricotta

Layered Panigacci with Pesto and Ricotta from @loveandoliveoil

Today I’m excited to share this recipe as part of an ongoing partnership with DeLallo Foods. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love.

Panigacci may sound fancy, but just think of this as a savory Italian crepe cake. The process is very similar in fact, the panigacci are made almost exactly like crepes (the batter is eggless, however). The pasta is then layered with a savory filling of pesto and ricotta cheese, and topped with grated parmesan before it is baked and served warm atop a bed of marinara.

Layered Panigacci with Pesto and Ricotta from @loveandoliveoil

We’ve made a simpler, un-layered version of this (that we called Testaroli) before, inspired by a dish we enjoyed on our honeymoon in Italy. From the little information I was able to dig up on testaroli and panigacci, the main differences are the origins (they each trace roots back to a different small town along the Ligurian coast of Italy) as well as the final presentation. Testaroli are often cut into rhombuses (or parallelograms? Help, I’m having high school geometry flashbacks!) and then boiled before being tossed in pesto or another sauce for serving, whereas panigacci are served whole. Technically I think you could call this dish either, but I’m going with panigacci.

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