Pumpkin tortelli
| Schwierigkeit
Mittel
|
Zubereitung |
Portionen
4 per.
|
his recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.
Zutaten
For the stuffing:
1 kg of pumpkin from Mantua
160 gr amaretti
160 gr of fruit mustard
180 gr grated Grana Padano
80 gr of butter
1 lt broth
Walnut nut at taste
Sale and pepper to taste
For pasta:
600 gr white flour “00”
6 eggs
Sell to taste
For seasoning:
20 gr Grated Grana Padano
80 gr of butter
Grana PadanoPasta
Zubereitung
STEP 1
Open the pumpkin, remove the seeds and the peel, cut it into pieces and cook it in a moderate oven until the cooking is done. Remove it from the oven and pass it through the sieve.
STEP 2
Place the obtained purée in a bowl, combine the finely chopped amaretti, finely chopped mustard, 160 gr of Grana Padano, nutmeg, salt, pepper and work the mixture until the filling is dry.
STEP 3
Place the obtained purée in a bowl, combine the finely chopped amaretti, finely chopped mustard, 160 gr of Grana Padano, nutmeg, salt, pepper and work the mixture until the filling is dry.

|
Schwierigkeit Mittel |
Zubereitung 90 min |
Portionen für 6 per. |
Perlhuhn-Tortellini in Kastanienbrühe mit Steinpilzen, Grana Padano und Grana Padano-Popcorn

|
Schwierigkeit Einfach |
Zubereitung 120 min |
Portionen für 4 per. |
Ravioli mit ricotta und saubohnen und Grana Padano Riserva

|
Schwierigkeit Mittel |
Zubereitung 120 minutos inkl. Wartezeit |
Portionen für 4 per. |
Selbstgemachte Tortelloni mit Grana Padano-Pilz Füllung auf Rote Bete Schaum und brauner Butter

|
Schwierigkeit Schwierig |
Zubereitung 270 min |
Portionen für 4 per. |
Ravioli mit einer Füllung aus Schmorbraten und Grana Padano „Riserva”
←
→







