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| Italian tortelli di zucca (Christmas pumpkin pasta from Mantua) A fantastic Christmas Eve dish of Mantua, Ferrara and other close lying towns of Lombardy and Emilia-Romagna. Here is the old-fashioned mantuan version. 2.5 kg ripe flavourful pumpkin or squash 700 g flour 300 g mostarda from Mantua (better one-fruit, apple or pear, candied in mustard syrup) 300 g Parmesan or Grana 200 g butter 200 g amaretti 6 eggs 1 lemon salt pepper Prepare the filling a day before to let flavours develop in full. Bake big pieces of pumpkin in the oven. Pass through the sieve, add crushed amaretti, finely minced mostarda with its syrup, 8-9 tbsp of grated Parmesan, a liberal pinch of nutmeg, salt and black pepper to taste and juice of half a lemon. The last three ingredients are often omitted (although sometimes a bit of finely grated lemon zest may be used). Mix well with a wooden spoon, the filling must be pretty dry, if it isn’t add more crushed amaretti (people who do not like their tortelli too sweet often replace most of amaretti by breadcrumbs, but it is not traditional). Cover and let stand in a cool place until required. Make pasta out of flour, eggs and a pinch of salt. Roll out in a thin rectangle. Put balls of filling (size of small walnut) onto the first half of the rectangle spacing it every 5 cm or so, cover with the second half of rectangle, shape tortelli carefully (they should be resctangular and have dented edges). Cover with a damp kitchen towel until use. Boil up a lot of well-salted water, add tortelli very carefully so as not to break them mixing them in gently with a slotted spoon. After they rise to the surface remove several at a time and put into a warm tureen in layers adding melted butter and grated Parmesan in between. Close the lid and let stand for 5-10 minutes before serving. |
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