Title: Tortelli Di Zucca (Pumpkin Tortelli)
Categories: Italian, Pasta
Yield: 8 servings
1 3/4 lb Yellow pumpkin, hubbard, or
- acorn squash
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 ts Dried mustard; up to 1 ts
- (optional)
2 tb Bread crumbs (optional)
2 1/4 c All-purpose flour
3 Eggs; beaten well
1/4 c Unsalted butter
(This recipe is from Dal Pescatore, just north of Parma, Italy,
"considered by many to be the best restaurant in the entire
country" says the LA 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 mostard
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 F 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. Divide 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.
Per serving: 274 calories; 115 mg sodium; 105 mg cholesterol;
11 g fat; 37 g carbs; 8 g protein; 1.44 g 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.)