Tortelli di zucca (pumpkin tortelli) l a time
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Tortelli di zucca (pumpkin tortelli) l a time
  Pumpkin    Italian    Pasta  
Last updated 6/12/2012 1:27:04 AM. Recipe ID 61811. Report a problem with this recipe.
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      Title: Tortelli di zucca (pumpkin tortelli) l a time
 Categories: Italian, Pasta
      Yield: 8 Servings
 
  1 3/4 lb Yellow pumpkin or
           - Hubbard squash (or Acorn)
    1/4 lb Mostarda di Cremona (fruit
           -pickled in mustard),
           -finely chopped
      2 oz Amaretti cookies, finely
           - ground
           Parmigiano-Reggiano cheese
           Nutmeg
           Salt, pepper
           1/2 to 1 tsp. dried mustard,
           - optional
      2 tb Bread crumbs, optional
  2 1/4 c  All-purpose flour
      3    Eggs, beaten well
    1/4 c  Unsalted butter
           Typed by Manny Rothstein
 
  (This recipe is from Dal Pescatore, just north of Parma,
  Italy,"considered by many to be the best restaurant in the entire
  country" sez the Times, so it must be true.)MR
  
    This filling takes some adjusting to resemble the stuff the Santinis
  brought from home. Their Mostarda, which they make themselves every
  year, had a mustard-y bite that nearly brought tears to our eyes. The
  stuff we bought here, in an Italian specialty store, was much
  sweeter, so we added a bit of dried mustard to crank up the heat.
  Also, since we could find neither yellow pumpkin nor Hubbbard squash
  on the day we shopped for testing materials, we used acorn squash. It
  worked fairly well but required some additional bread crumbs to
  become firm enough to hold together properly. When it's done, the
  flavors are explosive and almost medieval, combining sweet squash
  with mustard-y hot mostarda and rich cheese and butter.
    Prepare filling up to 2 days in advance, but definitely before
  pasta is rolled out. Cut pumpkin or squash in sections, remove seeds.
  In pan bake at 350 degrees until tender. Pass through food mill into
  large bowl. Add Mostarda, amaretti, 2 tb cheese and dash of ground
  nutmeg. Season to taste with salt and pepper. Mix well and taste.
  Filling should have definite mustard-heat. If not, add up to 1 ts
  dried mustard. Filling should also be fairly firm and loosly hold
  together when formed in ball. If not, add up to 2 tb bread crumbs.
    In bowl mix flour and eggs. Knead into smooth ball and wrap in
  plastic wrap. Set aside at least 1/2 hour. Devide in quarters and
  work with 1 portion at a time, keeping rest tightly wrapped in
  plastic wrap. Knead and roll out on pasta machine to next-to-thinnest
  setting. Cut into long strip and cut strip at 2-inch intervals into
  squares.
    Place ball of stuffing slightly smaller than walnut in center of
  each rectangle. Diagonally fold over 1 corner of rectangle to meet
  opposite corner. Press to seal. Fold base of triangle over to form
  "paper hat" shape and prell sides to seal. Set aside on floured
  kitchen towel and repeat until all dough is used up.
    Sprinkle heated serving dish with 1 1/2 tb cheese. Melt butter in
  saucepan. Cook tortelli in abundant boiling, salted water 4 to 5
  minutes, until pasta is cooked. Remove with slotted spoon, working
  carefully to avoid breaking pasta. Place tortelli over cheese in
  serving dish. Sprinkle with another 1 1/2 tb cheese. Pour melted
  butter over. Toss gently. Makes 8 servings.
  
  Each serving contains about: 274 calories; 115 mg sodium; 105 mg
  cholesterol; 11 grams fat; 37 grams carbs.; 8 grams protein; 1.44
  grams fiber.
  
  (MR notes: Ratio of egg to flour may need to be juggled to get right
  texture, depending on flour used. If filling needs more heat, consider
  using Japanese horseradish.) L A Times, 3/17/94.
 




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Recipe ID 61811 (Apr 03, 2005)

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