Tortelli di zucca, burro fuso e Grana Padano DOP
Squash tortelli, butter and Grana Padano DOP cheese
Ingredients for 12 people (approx. 80 tortelli)
For the stuffing
Squash pulp (blue doll or blue hubbard) – 500g (1lb 2 oz)
Water – 45 ml (3 tbsp)
Fruit mustard (apple or pear) – 125g (½ cup)
Crushed Amaretti cookies – 75g (½ cup)
Grated Grana Padano DOP cheese – 150g (1 cup ungrated)
2 Eggs
Grated nutmeg – 3 pinches
Fresh dough
3 Eggs
2 Egg yolks
All-purpose flour – 300g (2 cups)
Pinch of salt
Preparations
Durum wheat semolina – 45g (3 tbsp)
Water – 45 ml (3 tbsp)
Dressing
Melted Butter – 125 ml (½ cup)
Grated Grana Padano DOP Cheese
For the stuffing
Preheat the oven to 350F (175C).
Cut the squash pulp into large pieces.
Place the squash in a Pyrex dish, add water and cover with aluminum foil and bake until very tender (about 45 mins).
Remove from the oven and using a potato masher (or food processor) mash the squash.
Place the squash puree in a sieve and let it drain for 24 hours in the fridge.
The next day, mix the squash puree with the crushed amaretti cookies, the grated Grana Padano DOP cheese , the chopped fruit mustard, the eggs, a large pinch of salt and the nutmeg. Mix everything together and adjust the seasoning to taste.
For the dough
Sift the flour.
Form a fountain and add the eggs, yolks and salt in the middle.
Using a fork, combine the eggs and then toss it with the flour.
Knead for 4 minutes.
The dough should be firm and homogeneous.
Wrap in plastic wrap and let it sit for 30 minutes.
Preparation
Cut a piece of dough and roll it through a pasta sheeter.
Place small piles of stuffing on the sheet of dough, leaving a little space between each.
Using a brush lightly wet the dough with water.
Fold in half to form tortelli (square ravioli).
Place the tortelli on a tray lightly sprinkled with durum wheat semolina.
Cooking and Dressing
Cook the tortelli in plenty of salted water.
Drain when ready, place in a dish and drizzle with melted butter, Grana Padano DOP cheese and a little crushed amaretti.
Risotto all’Amarone
Risotto with Amarone
Ingredients for 4 people
2 gray shallots, finely chopped
30g (2 tbsp) – Unsalted butter
60g (2 oz) – beef marrow
300g (1 cup) – Rice Vialone Nano Veronese IGP
375ml – Amarone Wine
1 liter (4 cups) – White beef stock
30g (2 tbsp) – Unsalted butter
Garda extra virgin olive oil DOP
150g (1 cup) – Grated Grana Padano DOP cheese
In a saucepan gently cook the shallot and marrow with butter over a very low heat.
Add the rice and let it toast for 2 minutes.
Add 1/3 of the Amarone wine until it evaporates.
Add a little boiling white beef stock
When the broth is almost completely absorbed, add more broth in small amounts as it is absorbed, stirring constantly, while also adding in the remaining Amarone wine
This should last 15 minutes, the time it takes for the rice to cook.
Remove from the heat and season with salt and pepper.
Add the cheese and the rest of the butter.
Mix and dress, garnish the plates with the arugula lettuce.
