Tortelli di zucca recipe

Tortelli di zucca Ambasciata

Ingredients: for 4 servings
Pastry: 200 g. 00 white flour – 2 eggs
Filling: 250 g. yellow pumpkin – 40 g. macaroons – 40 g. apple mustard – 100 g. grated Parmesan cheese – 50 g. peach almonds – juice of half lemon – a pinch of salt – a tablespoon of vino cotto
Preparation: boil the pieces of pumpkin in a small amount of water; drain, remove the skin and pass through the sieve. Finely crush the macaroons, 30 g. of the almonds and the fruit mustard; add these to the pumpkin with the grated Parmesan and lemon juice; mix until obtaining a homogeneous paste. Meanwhile, prepare the pastry as usual. Cut into squares and place a ball of stuffing on each and close as for agnoli. The tortelli are cooked in boiling water for 3-5 minutes then drained and dressed with melted butter and vino cotto. Then sprinkle with grated Parmesan and the remainder of the finely crushed peach almonds.
Recommended wine: Muller Thurgau; Franz Hans or Cantina Sociale Vall’Isarco

Recipe proposed by Carlo and Romano Tamani
Taken from “Di terra e di acqua” ed. Franco Angeli.

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