This uses “Mostarda di mele Mantovana”, a speciality from Mantua made from apples steeped in a chilli sauce – very spicy. You’ve tried chocolate with chilli? This is fruit! Find it in a good Italian delicatessen.
Ingredients for 6/8 people
2 kg pumpkin
300g grated grana or parmesan cheese
200g of finely crushed dried amaretto biscuits
100g Mostarda di mele Mantovana
Nutmeg, salt
Bake the cleaned and washed pumpkin in an oven at 200 degrees until soft. Allow to cool, then mash, but not in a food processor. Mix the crushed amaretto biscuits (do it with a glass or if not, the food processor) the cheese, the very finely chopped or liquidised mostarda, a little grated nutmeg and salt to taste.
Fill ravioli-style pasta envelopes with this, about 6×5 cms big. Let them dry – usually they are made in the morning for the evening meal. Cook a few at a time in abundant salted water until “al dente” and use a perforated spoon to lift gently from the water. Place in a serving dish and serve either with a small amount of tomato conserve and fresh basil (my favourite) or with butter, nutmeg and fresh sage.
mmm, buoni, poi a quest’ora…complimenti per il post!