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Tortelli di Zucca
Pasta filled with pumpkin
For 6 persons buy 1 kilo and a half of yellow pumpkin. Clean it, remove the central part and bake it. Then sieve it and blend the pumpkin mash with 200 grams of grated parmesan cheese, 100 grams of chopped amaretti (almond biscuits), 1 egg, a pinch of nutmeg and the needed salt. Mix together 500 grams of flour, 5 eggs and roll out a thin sheet of dough. .
Cut many large squares from it and place 1 teaspoon of filling in the center of each square. Fold the square in half and press the edges well to seal them. Bring abundant salted water to the boil and cook the stuffed pasta in it for a few minutes. Drain and season them with 100 gms of melted butter and a generous amount of grated parmesan cheese. Serve as soon as ready. They are also excellent served with a well-thickened tomato sauce.
La Spongata
(Fruitcake)
The authentic recipe for Italian fruitcake goes back to the Middle Ages. With the addition of chocolate, this is the very rich cake that Willie and Alberta remember.
Pound 100 grams of peeled and roasted almonds in a
83.6%