| Cappellacci di Zucca Cappellaci stuffed with pumpkin Makeses 8 serving pasta 4 cups (540grams) unbleached all-purpose flour 1 teaspoon salt 5 extra-large eggs in a food processor fitted with the steel blade,combine the flour and salt . Pulse several times to sift. with the machine, add the whole eggs,one at a time, to from a soft dough. If the dough isn't quite moist enough,add few drops of water. Turn out in to a lightly floured surface and kneed briefly until it forms a smooth ball, about 1 minute. Cover and let rest at least 30 minutes. FILLING 2 1/2 pound(1 1/8 kilograms) pumpkin or butternut squash, cut into large chunks,seeds removed 1/2 cup(112 grams ) unsalted butter,cut up,room temperature 1 egg yolk Heaping 3/4 cup (85 grams) freshly grated Paramesan cheese 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground pepper preheat the oven to 350F. Put the pumpkin or squash chunks on lightly oiled baking sheet and bake until tender, 30 to 45 minutes. cool and remove the skin. Press through a ricer or a course sieve, or process briefly in a food processor just until smooth. Transfer the puree to a bowl, add the cut-up butter , the egg yolk, Parmesan cheese , the salt,nutmeg, and pepper .Mix well until the puree is firm and holds together well . If it is too soft, add a little more Parmesan cheese. Cultural Background Cirrottola Stefano and Rocco carbone |
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Last modified 20th April, 1998