Pumpkin filled Tortelli
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This autumnal recipe is found predominantly in the area that stretches between Ferrara and Mantova, and so can plausibly be placed in either Emilia-Romagna or Lombardy – it makes no difference to the taste!
A classic dish that is often overlooked in summaries of Italian recipes, mainly because the famous chronicler of Italian cuisine, Artusi, didn’t include it in his famous La scienza in cucina e l’Arte di mangiar bene , it is reasonable simple to make, and delicious comfort food as the evenings draw in.
Ingredients (for four):
For the Tortelli:
400grms of flour
4 eggs
a pinch of salt
a teaspoon of olive oil
For the filling:
1kg Pumpkin
150grms crushed amaretti biscuits
150grms grated parmesan
2 spoons of mostarda (not to be confused with mustard!!)
a pinch of nutmeg, and salt to taste
How to prepare:
The filling:
Slice the skinned and de-seeded pumpkin, and cook it in the oven or steam it until soft. Let it cool, chop it finely, and mix with the finely crushed amaretti biscuits, nutmeg, cheese and salte. You can then add the finely chopped mostarda, if you have it. If you’re having problems with the consistency at the end, you can add some breadcrumbs to give some solidity. Leave the mix for at least a half an hour to allow the flavours to blend.
The pasta:
Mix the flour, egg, salt and oil well, until you have dough, then leave to rest for approx 10 mins. Then, using a tried and tested rolling pin, flatten out the dough into a flat sheet. Cut the sheets into individual squares (approx 6cm). Now we’ll create the first of many tortelli – place some filling in the centre of the square, and then fold the pasta over to create a rectangular shape needing the edges well closed. That’s your pasta created – repeat until you run out!
To cook, boil a large pan of water – when it comes to the boil add salt and the Tortelli – which will take roughly 6 minutes to cook. Serve with melted butter (or olive oil), grated parmesan cheese, and some sage
Cook in abundant salted and boiling water (6-7 mins). Season with melted butter (60 gr.), grated Parmesan cheese and a few leaves of sage.
To drink: purists will tell you that this dish, because of its sweetness, requires a crisp young white wine, say a Gewürztraminer from Northern Italy. Fair enough – but my personal recommendation is a glass of bubbling emilian Lambrusco
pumpki
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