1 h 30 min.
Do you like flavour contrasts? Sweet and savoury together doesn’t scare you?
This is the recipe for you.
A taste of the past
Mantuan tortelli are a classic dish reminiscent of the Renaissance, when it was common to combine sweet and salty flavours in the same recipe.
Across the north of Italy, but especially throughout the area of Lower Lombardy and Emilia, this recipe has numerous variations depending on the local traditions and the ingredients available. It’s hard to find two identical recipes!
INGREDIENTS FOR 10
For the tortelli
Flour type 0 500 g
Eggs (no. 4) 240 g
Evo oil 15 g
Fine salt 10 g
For the filling
Pumpkin flesh 700 g
Spicy apple mustard 80 g
Parmigiano reggiano cheese 80 g
Amaretto biscuits 40 g
Lemon peel raphe (n.1) g 3
Fine salt to taste
Nutmeg to taste
For the preparation
Clarified butter 150 g
Parmigiano reggiano cheese 100 g
WHAT YOU’LL NEED IN YOUR KITCKEN
Follow These 6 Steps to Start
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Clean and cut the pumpkin into pieces. Place in a casserole dish, salt and bake in the oven at 140 °C for about 1 hour covered with aluminium foil or a lid.
Blend, sift and add the mustard, crumbled amaretto biscuits, Parmesan cheese, lemon peel, nutmeg and salt. Let the mixture stand for about 12 hours in the refrigerator. In this way the filling becomes more solid and homogeneous to the taste.
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Next, mix the flour with the eggs, the extra virgin olive oil and the fine salt in the mixer until you get a homogeneous and smooth dough. If necessary, add a little water. Let the mixture stand in the refrigerator for about 1 hour
Roll the dough out and cut into squares (8 cm sides approx.). Fill with the pumpkin filling, brush the edges with egg yolk mixed with little water and fold in half to form a pasta rectangle.
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Trim the edges with a scored cutting wheel. Lower the temperature and keep until boiling.
Boil the tortelli in salted boiling water, drain and pour into a pan with clarified butter. Gently move the pan so that each single tortello is flavoured with butter. If necessary, add some cooking water to create the typical creaminess of these dishes. Place on serving dishes, sprinkle with plenty of Parmesan and serve.
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How to choose and store the pumpkin
Choose fresh ripe firm pumpkins with soft, well-attached stalks. You just need to give light taps with your fingertips: if the pumpkin has a dull sound, it’s the right one for you.
The skin should be clean and free of blemishes and dents.
The whole pumpkins can be stored for the entire winter period in a dark, cool and dry environment. Raw pumpkin pieces, however, are stored in the refrigerator, wrapped in transparent film, and should be consumed within a few days, as they dry out easily.
A few simple tricks to savour all the sweetness of this extraordinary autumn product!
Clarified butter: It is a butter that has been processed to remove both the casein (and therefore also lactose) and any water present. Therefore it contains only 100% fat.
How Much Do You Know…?
Which family the pumpkin belongs to?
You’re a real pumpkinhead!
There are many idiomatic expressions in the English language that contain references to food. Some examples?
My brother is a couch potato, he spends all day on the couch doing nothing.
My little boy Lorenzo is the apple of my eye, I dote on him!
The situation is getting worse… out of the frying pan and into the fire.
Do you know any more original and fun ones? Write them on our blog!