Tortelli di zucca 06
Instructions
The tortelli are a traditional dish for the evening of Christmas Eve.
Can be served with melted butter and Sage, tomato and sausage or simply with tomato and Basil Pasta: made the dough, work well, roll out the dough and let it dry.
Pesto: Cut the pumpkin into pieces and bake it in the oven or steam.
Clean the individual parts from the skin.
Merge to the pulp the amaretti.
senapata mustard, a pinch of nutmeg and grated Parmesan to make consistent the dough; If the pumpkin is just tender, add a little sugar.
Work the dough and let rest in a cool place for 12 hours.
Make balls with the mixture to distribute on squares of sheet of 10 cm.
Fold in the two squares and exert a light pressure on the edges.
Cook in salted water, catching them with a slotted spoon to Cook, distribute them in layers in a bowl and toss with melted butter, Sage and Parmesan.
Ingredients and dosing for 6 persons
- For the dough:
- 500 G = = 00 Flour
- 150 g of semolina wheat flour
- 6 fresh eggs
- Pesto:
- 1500 g of pumpkin
- 150 g of amaretti biscuits
- Mustard
- Nutmeg
- Grated parmesan cheese