Pumpkin tortelli with Nero di Voghiera garlic

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Pumpkin tortelli with Nero di Voghiera garlic

Our culinary travel video diary, featuring Chef Mattia Borroni and Azzurra Gasperini, has come to an end. Eight episodes exploring sensational dishes, conceived and prepared right before our eyes by two exceptional chefs who captivated us with their great enthusiasm. Before we say goodbye and look forward to seeing you at the next edition of our video recipes, however, it’s time for one last stop—this time right here in our region. We’re actually between Ferrara and Mantua, where the winter culinary tradition has a sweet and distinctive flavor: that of pumpkin! Let’s roll up our sleeves and get to work!

Gourmet Video Recipes, Recipes
First course
Dietary preference: Vegetarian

Ingredients for 4 servings

500 g flour
3 Eggs
70g Black Garlic Paste
400 g Pumpkin
4 Amaretti
75g Parmigiano
20 g Pumpkin Mostarda
Rosemary
200 g Milk
400g Squacquerone from Romagna
White garlic
Nutmeg, garlic skins, and herbs

PROCEDURE

Begin by preparing the dough: on a pastry board, form a well with the flour, then crack the eggs into the center, add the Nero di Voghiera cream, and knead vigorously until a smooth dough is formed. Let it rest for 30 minutes, then roll it out into a thin sheet using a rolling pin.

Separately, prepare the filling: bake the pumpkin in a static oven at 170 degrees until cooked, then gently smoke it with rosemary and Nero di Voghiera garlic skins. Blend it together with the amaretti biscuits, mustard, and Parmesan cheese, adjusting the salt if necessary and seasoning with a pinch of nutmeg.

Prepare the tortelli and cook them in plenty of salted water; meanwhile, heat the milk to 80°C, add the squacquerone cheese, and blend until a smooth cream is obtained. Adjust the salt if necessary.

Sauté the cooked tortelli in oil, garlic, and rosemary and, using a little of the cooking water, create a flavorful emulsion from the pan juices.

Arrange the tortelli in a shallow bowl over the squacquerone milk, decorate with some aromatic herbs, and serve with a few drops of the emulsion.

Enjoy your meal!

Before we say goodbye and look forward to seeing you at the next edition of our video recipes, though, it’s time for one last stop—this time right here in our region. We’re actually between Ferrara and Mantua, where the winter culinary tradition has a sweet and distinctive flavor: that of pumpkin!

SHARE YOUR RECIPE

Do you have a recipe featuring our Nero di Voghiera garlic that you are particularly proud of? Share it with us by writing to ricette@nerofermento.it with the ingredients, method, and a high-quality photo of the result; we will publish the most interesting ones on this blog and our social media channels!

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