Cappellacci with pumpkin
The cappellacci with pumpkin are prepared by reducing the pumpkin in puree and using it to stuff the dough. Learn the steps to cook cappellacci with pumpkin. Do you know the pumpkin stuffed cappellacci? This dish, emblem of autumn and winter, has as its absolute protagonist, the queen of the garden of the coldest season. Matured under the summer sun, in this season it gives flavor and sweetness to the most classic tortelli, the pumpkin stuffed cappellacci, of Ferrara origin. It is said that they were prepared at the Gonzaga court, and given the richness of this dish it is not difficult to believe it. Since then they have come a long way, often they have also crossed the path of my dish: I am very greedy! And they have become so famous that their recipe has become a slow food presidium. A real triumph of flavor then. And making them at home is not complicated. Just choose the right pumpkin: I recommend the violin pumpkin, sweet and compact, which will make your filling perfect! Steam or bake it in the oven, and mix it with Parmesan cheese and nutmeg, to create the soft heart of your cappellacci... you won't be able to do without it!
Ingredients
Flour 420 g Eggs 6 Pumpkin 1 Grana Padano 50 g Butter 50 g Breadcrumbs 50 g Lemon 1⁄2 Mustard 100 g Nutmeg to taste Salt to taste
TO SEASONButter 60 g Grana Padano 60 g
Preparation
Clean the pumpkin, removing the zest and the central part with the seeds; cut it into large slices, and bake in a hot oven at 180 ° C for 1 hour. Pass the pumpkin to the vegetable mill, collecting the puree thus obtained in a bowl. Add 2 eggs, butter, parmesan cheese, breadcrumbs, chopped mustard, grated lemon zest, salt and nutmeg. Mix the ingredients with a wooden spoon and let it rest for a few hours. Prepare the dough with 400 grams of flour, the remaining eggs and a pinch of salt, then roll it out in a thin sheet, floured and cut into squares. Put a tablespoon of filling in the center of each square, fold the dough into a triangle and press the edges so as to weld them. Cook them in salted water. Drain and serve with butter and parmesan cheese. Decorate as desired with sage leaves.
RecommendationsIf in the preparation of cappellacci with pumpkin you want to accentuate the sweet taste of the filling, add to the dough one or more crumbled amaretti, which will give the preparation in addition to the sweetest flavor also a very inviting aroma.
The cappellacci with pumpkin are prepared by reducing the pumpkin in puree and using it to stuff the dough. Learn the steps to cook cappellacci with pumpkin. Do you know the pumpkin stuffed cappellacci? This dish, emblem of autumn and winter, has as its absolute protagonist, the queen of the garden of the coldest season. Matured under the summer sun, in this season it gives flavor and sweetness to the most classic tortelli, the pumpkin stuffed cappellacci, of Ferrara origin. It is said that they were prepared at the Gonzaga court, and given the richness of this dish it is not difficult to believe it. Since then they have come a long way, often they have also crossed the path of my dish: I am very greedy! And they have become so famous that their recipe has become a slow food presidium. A real triumph of flavor then. And making them at home is not complicated. Just choose the right pumpkin: I recommend the violin pumpkin, sweet and compact, which will make your filling perfect! Steam or bake it in the oven, and mix it with Parmesan cheese and nutmeg, to create the soft heart of your cappellacci... you won't be able to do without it!
Ingredients
Flour 420 g
Eggs 6
Pumpkin 1
Grana Padano 50 g
Butter 50 g
Breadcrumbs 50 g
Lemon 1⁄2
Mustard 100 g
Nutmeg to taste
Salt to taste
TO SEASON
Butter 60 g
Grana Padano 60 g
Preparation
Clean the pumpkin, removing the zest and the central part with the seeds; cut it into large slices, and bake in a hot oven at 180 ° C for 1 hour. Pass the pumpkin to the vegetable mill, collecting the puree thus obtained in a bowl. Add 2 eggs, butter, parmesan cheese, breadcrumbs, chopped mustard, grated lemon zest, salt and nutmeg. Mix the ingredients with a wooden spoon and let it rest for a few hours. Prepare the dough with 400 grams of flour, the remaining eggs and a pinch of salt, then roll it out in a thin sheet, floured and cut into squares. Put a tablespoon of filling in the center of each square, fold the dough into a triangle and press the edges so as to weld them. Cook them in salted water. Drain and serve with butter and parmesan cheese. Decorate as desired with sage leaves.
Recommendations
If in the preparation of cappellacci with pumpkin you want to accentuate the sweet taste of the filling, add to the dough one or more crumbled amaretti, which will give the preparation in addition to the sweetest flavor also a very inviting aroma.
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