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Tortelli di zucca – pumpkin, mostarda and amaretti pasta
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Legendary Lombard chef Nadia Santini's tortelli di zucca recipe is a refined take on this popular pasta dish, which originated in the city of Mantua but can be found throughout northern Italy. Each parcel is stuffed with pumpkin, Parmesan, mostarda di frutta, spices and crushed amaretti biscuits to create an intriguing sweet-meets-savoury combination.
First published in 2018
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Method
1
Place the flour onto a surface and make a well in the centre. Add the egg yolks and bring together until you obtain a smooth and elastic dough. Place in the fridge to rest
- 4 egg yolks
- 100g of 00 flour
2
Slice the pumpkin and cook in lightly salted simmering water until soft. Drain well, remove and discard the skin, and pass the flesh through a sieve. Add a dash of sugar to the pumpkin flesh, to taste. Weigh out the purée – you will need 150g for this recipe
- 300g of pumpkin
- sugar
- salt
3
Combine the weighed purée with the crushed amaretti, minced mostarda, Parmesan and spices in a bowl
- 1 pinch of ground cinnamon
- 25g of amaretti biscuits, crushed
- 50g of mostarda di frutta, chopped
- 20g of Parmesan, finely grated
- 1 pinch of ground cloves
- 1 pinch of nutmeg
4
Roll the dough through a pasta machine or using a rolling pin to obtain some squares with a side length of 8cm. Place some of the filling in the centre (about 6–8g) and dampen the edges slightly
5
Fold the corner facing you over the filling to meet the other corner. Press firmly yet gently around the filling, ensuring there are no air pockets trapped inside
6
Cook the tortelli in boiling water for 5 minutes
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