Tortelli di zucca 02

03452 TORTELLI DI ZUCCA (Lombardy) 8 PEOPLE INGREDIENTS yellow squash (2, 500 kg), white flour (700 g) spicy mostarda di frutta (300 g) grated Parmesan cheese (300 g), butter (200 g), macaroons (200 g), 6 eggs, 1 lemon, nutmeg, salt and pepper.

PROCEDURE cut the pumpkin pieces, remove the seeds, but leave the Peel; place the pieces on a plate and put them in the oven to bake.

When cooked pass through a sieve pulp alone, dropping the past into a bowl.

Combine amaretti reduced to powder, chopped his mustard sauce, eight tablespoons of Parmesan cheese, nutmeg, salt, pepper and the juice of half a lemon.

Mix the ingredients: the compound must be dry, even if United macaroons.

Cover and place the container in a cool place until time of use.

A few hours before lunch, prepare the dough with flour, eggs and a pinch of salt in a thin pastry.

Lay the dough, no less than 4 cm from rim and spaced about 6 cm, piles of stuffed.

Turn the dough edge remained free on the filling and press with your fingers the dough around filling, then trim wheel using the special the tortelli which are rectangular in shape.

Keep them cool for cooking.

About 3/4 of an hour before a meal, to seawater focus; When bubbles diving the tortelli, stirring.

Drain a little at a time with a slotted spoon and arrange in layers in a bowl, seasoning each layer with melted butter and Parmesan.

Put in hot oven, but turned off.

Let them rest for 8mn, then serve them.