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    Pumpkin tortelli

    4 people
    T475 min

    This 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./span>


    • 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


    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

    Prepare the pasta with flour, salt and eggs, spread it and cut it into squares of approximately 8 cm per side: distribute the mixture to the center of each square and close forming triangle by adhering to the edges. Cook the tortelli in an abundance of meat broth, drain them and put them in a frying pan with melted butter and the remaining flaked Grana Padano.