Pumpkin roll

INGREDIENTS for 4 PEOPLE 300 g flour, 3 eggs, 250 g of pumpkin pulp, 100 g of mostarda di Cremona, 50 g amaretti, parmesan cheese, butter, salt.

Prepare the pasta: knead the flour with 2 eggs, a pinch of salt, and 1/2 glass of water; formed into a ball, place on work surface, cover it with a cloth and let it rest.

Go now to the filling: cut the pumpkin flesh soda and 250 g cut into small pieces.

Cook in a saucepan full of water and a pinch of salt for about 30 minutes.

Then place on paper towels and let cool kitchen.

Crushed amaretti in a blender and keep aside.

Put the pumpkin in a bowl cold, the grated Parmesan and mostarda di Cremona (or 100 g fruit mostarda and a teaspoon of mustard), mix well, then add the remaining egg yolk and crushed amaretti.

Mix well until mixture is smooth.

Divide half the dough on the work surface and form two disks of about 20 cm.

Put over the filling, leaving a border of at least 2 cm.

Gently roll the dough, closing well ends.

Wrap each roll in a kitchen towel and place in a pot filled with hot water and a pinch of salt.

Cook for 30 minutes at moderate flame.

Drain the rolls and let them rest for 10 minutes.

Remove them from the canvas and cut them into slices that adagerete in individual dishes.

Arrange on slices of butter flakes, sprinkle grated Parmesan and put them in the oven for 10 minutes.

Accompanied with cold Brachetto.