CAPPELLACCI DI ZUCCA FERRARESI, a typical recipe of Ferrara, very old that enhances the main product of the Ferrara area: the pumpkin, butternut in English, a variety of very sweet pumpkin that when cooked has a dry and very soft, buttery pulp. The pumpkin cappellacci of Ferrara are a truly ancient recipe, just think that it was prepared in the 16th century at the Este court. A single dish in which the sweet of the pumpkin is enhanced by the presence of nutmeg and macaroons (which are still an optional element, if you don't like them you can omit them, as their flavor is very characteristic and predominant) and grated parmesan. Butter and speck are deliciously combined with this type of stuffed pasta, in my opinion the simplest sauce but also the best. Speck and pumpkin are a perfect combination !!
In this video we will create together the filling for the cappellacci but also the egg pastry that I make using stone-ground 0 flour and 1 whole egg per 100 g of flour. If necessary, add a little water to the dough, to avoid further small additions of egg and avoid having half an egg with which you do not know what to do. As you can imagine, everyone has their own recipe, who adds amaretti and who doesn't, who adds 1 egg to the filling and who avoids it. Not being from Romagna, I made up my mind to a recipe from a talented cook who makes them just like that! And the result is so good that I decided to share the recipe with you!
Doses for 4 people:
- browse:
200 g flour
2 whole eggs
- stuffed:
300 g butternut squash
80- 100 g grated Parmesan cheese
salt, black pepper, nutmeg
optional: 30 g crumbled amaretti (about 10% of the pumpkin)
if you don't like them you can add a handful of plain breadcrumbs
or nothing, the pumpkin is very dry because it is cooked in the oven without water)
- seasoning:
butter
100 g speck
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25 авг 2024
