Autumn dream – Bresaola Bordoni

Autumn

dream

Pumpkin Cappellacci, bresaola strips, Parmigiano Reggiano cream and sage.

Preparation

Clean the pumpkin and cut it into squares, then arrange them in a pan, adding oil, salt, onion and sage on top. Cook the pumpkin in the oven for 20 minutes at 200°C. While the pumpkin is cooking, pre- pare the handmade pasta: prepare a classic dough with flour, eggs, a pinch of salt, and enough water. Knead until you make a smooth dough, then let it rest in the fridge for a couple of minutes.

Once the pumpkin is cooked, blend it until creamy, chop the bresaola strips, then mix everything and transfer it into a piping bag. Roll out the dough into 2cm thick sheets and cut 6cm squares on each side. Place the filling in the centre of the squares then shape the cappellacci. Cook them for 2 minutes in boiling salted water and season with butter and sage. Serve with a sprinkling of finely sliced bresaola and Parmigiano Reggiano.