TORTELLI DI ZUCCA

For six people.

For the pasta: 400 gr. of white flour, 4 eggs, a dash of salt.
For the stuff: Kg. 1,5 of yellow pumpkin, 100 gr. of Mantua's mustard, 100 gr. of crushed macaroons, 100 gr. of breadcrumbs, 100 gr. of shred Parmigiano cheese, 2 egg-yolks, the shred peel of an half of lemon, an half of spoon of shred nutmeg, salt.
Fot the sauce: 60 gr. of melted butter, 60 gr. of grated Parmigiano cheese.

For the stuff: rinse , dry and cut in big slices the pumpkin. Put the slices without strings but with the skin in a oven for one hour at 180°C. Then take the pumpkin out of the oven and purée it Take all the pureé in a bowl. Mix it with the shreded mustard, the egg-yolks and the peel of lemon, the macaroons, the breadcrums the Parmigiano cheese, salt and nutmeg in the bowl. Mix everything very well with a wooden spoon. Leave it in a fresh enviroment for at least three hours, one or two days would be better.

For the rolled pastry: knead the white flour with the eggs and with a dash of salt, roll the pastry so thick so it can be stuffed. Split it in rectangular parts. Put in each rectangle a little (as big as a walnut) pile of stuff, one each 6 centimeters. Cover the little piles with the other rettangle of pastry and press the edges so that pastry can completely join. Use a pastry cutter to obtain big rectangulare tortei.

Cook them in a big ammount of boiling and salted water for 7/8 minutes, drain them and put in into the tureen with a lot of grated Parmigiano Cheese.

The pumpkin needs to be very good, sweet and waterless.



Agnoli
Pike in sauce
"Sbrisolona" cake
Nut liqueur

<- The typical Mantua's cuisine