Tortelli di Zucca - Primo INGREDIENTS (for 6 – 8 people)
FOR THE DOUGH
500 g of Flour
4 Eggs
Some warm water
FOR THE FILLING
500 g of Pumpkin
150 g of Mostarda of pears from
Mantua (pickled candied fruit in a spicy syrup)
100 g of Macaroons
Some nutmeg
1 / 2 Lemon peel grated
Some breadcrumbs
FOR THE DRESSING
30 – 40 g of Butter
10-12 Sage leafs
PREPARATION TIME: 2 hours
COOKING TIME: 10 – 12 minutes
WINE: Lambrusco Mantovano (Red Wine)
PREPARATION
Start with the preparation of the filling. Peel the pumpkin, cut it in pieces, place them in a pan with some water and let them cook for about 15 minutes or until they become soft.
Drain the pumpkin, place it in a bowl and reduce it in pulp.
Then chop the mostarda and the macaroons, add them to the pumpkin
together with the lemon peel grated, a pinch of nutmeg, salt pepper and some breadcrumbs.
The filling is ready non let it stand for about 1 hour and 30 minutes
In the meantime prepare the dough. Place on a floured worktop the flour as a fountain, add in the middle of it a pinch of salt, the eggs, and some warm water and begin to knead.
Knead until you obtain homogeneous and elastic dough. Cover it with a towel and let it stand for about 30 minutes.
Let salted water boil for tortelli. After 30 minutes roll up the dough with a rolling pin to a sheet of thin thick.
Cut the pastry in rectangles of 10 cm, put in the middle of them a teaspoon of the filling
and close them folding in half and sealing the edges with a fork.
When all the tortelli are ready cook them for about 10 – 12 minutes in the salted water. In the meantime place in a pan the butter, sage leafs and let the butter melt.
Drain them with the help of a skimmer in order to not break the tortelli. Place 5 – 6 tortelli in a dish and pour on them some butter and sage. Serve hot.
This is the result:
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Mais je peux me renseigner... tant qu'elle ne m'explique pas ça en dialecte brescian ça devrait aller 
