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cappellacci pumpkin pumpkin hats


INGREDIENTS: 850 grams of pulp
Pumpkin
300 grams of grated parmesan cheese nutmeg 1

2 or 3 tablespoons of bread crumbs
a bit of sugar if the pumpkin is not doce

8 eggs 800 grams of flour type "00"

PREPARATION:
prepare the classic pasta and allow to rest


cook the pumpkin in the oven and place it overnight in a colander, combine Parmesan cheese and bread in the morning to taste the grated dough should be firm but not hard



rolling dough and make thin squares of about 6x6 put a nice pile of pumpkin tortellini and close as

boil them in salted boiling water, in Ferrara are eaten with but we also have meat sauce topped with melted butter and sage.

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dragged with sausage and biscuits with

INGREDIENTS:
strascinati
for durum wheat 120gr head

water as needed for the sausage gravy

zucchini
philadelphia
PREPARATION:
knead flour and water until dough is hard, let it rest for an hour, then form a cylinder of about 3cm. with the help of 3-finger drag them into atrezzo to make dumplings, lay them in a pan


tagliare le zucchine con la mndolina, o con il coltello ma molto sottili, mettere un goccio d'olio in una pedella e far rosolare le zucchine a fuoco vivo, aggiustare di sale e pepe

togliere le zucchine e mettere la salsiccia tolta dal budello e sbricciolata, farla rosolare bene fino a che colora

unire le zucchine alla salsiccia, maltecare con un po d'acqua di cottura e 2 cucchiai di philadelphia