 |
Pumpkin tortelli with sage and Parmesan wafer
Ingredients:
For the filling:
500g Pumpkin from mantova
80g amaretto
80g Candied Apple preserve from Mantova ( mostarda)
90g grated Parmigiano Reggiano PDO
40g butter
nutmeg
salt and pepper
For the pastry:
300g 00 white flour
3 eggs,
salt to taste
For the wafer:
100g grated Parmigiano Reggiano PDO
10g sage
For the condiment:
Grated Parmigiano Reggiano PDO
Butter
Method:
Open the pumpkin, remove seeds, cut into pieces and cook in a moderate oven. Remove the from the oven and pass through a sieve. Place the puree in a bowl, add the finely chopped amaretto, chopped candied apple preserve, 160g parmigiano reggiano, sat and pepper. Mix well. The mixture should be quite dry. Prepare the pastry using the flour, a little salt, and the eggs. Roll out the pastry and cut into rectangular pieces of approximately 8cm x 4 cm. Place a teaspoon of the mixture in the middle of the rectangles and close the rectangles making sure the edges are well sealed. Cook in lots of salted water or better still, meat broth.
For the wafer:
Sprinkle a layer of parmigino reggiano on oven paper, sprinkle the chopped sage on top, place in the microwave oven for one minute. At the end of the cooking time shape the wafer into the desired shape before it cools.
Dress the tortelli with the parmigiano reggiano, hot melted butter and decorate with the wafer of crisp parmigiano.
|
|
