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by Aldo Bonincontro

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TORTELLI DI ZUCCA (PUMPKIN TORTELLINI)

This plate is typical of the gastronomy of Mantua or Ferrara, in the North of Italy and the first references to it date back to the beginning of the XI century.
This recipe is in the Mantua version, is for 4 persons.

INGREDIENTS:
- 1 pumpkin, weighting 1 Kg
- 160 g of amaretti cookies
- 160 g of apple mustard (if you can, or visit Italy, buy the Mantua mustard)
- 180 g of grated grana cheese
- 80 g of butter
- Nutmeg in powder (some little spoons)
- Salt (some little spoons)
- Pepper ( " " )

For the pasta of the tortelli:
- 600 g of white flour
- 6 eggs
- 1 little spoon of salt

For the sauce:
- 20 g of grana cheese
- 80 g of butter

PREPARATION:
First of all, prepare the pumpkin; open and cut it into pieces and cook in the oven at 180 C for 45 minutes.
Then, take it out from the oven and blend it until obtaining an uniform pastry.
Mix with amaretti and mustard in thin powder, salt and pepper and the grana cheese and knead the mixture until well dry.
Now, the filling for the tortelli (or tortellini, in "classic" Italian) is ready.

With the flour, the eggs and little salt, prepare the pasta layer for cutting the tortelli, roll it out and cut it in 8 x 4 cm rectangles.
Dose a little spoon of the mixture at the centre of each rectangle and close them with the shape of little boats, making adhere well their edges.
Cook in abundant salty water and, eventually, add the melt butter and the remaining grana cheese.

Learn more about this author, Aldo Bonincontro.

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