Butternut squash and Taleggio tortelli

November 29, 2015

... and a brand new chapter: www.cucinareconlentezza.com ;)

 

it might be hard, but I have to acknowledge it is time for me to let my baby grow and live free in the world wide web. This is why I bought for him a new domain. I am also working on his style, as you can see (suggestions are welcome, but please be kind: I am alone in Wales in a shitty hotel and it rains since I landed). Hopefully, one day, with the help of someone that does it professionally; but for the moment, given that I have only earned 4.50 euros with my blog so far, it's just me in my free time (or in my paid time, when I strategically position the screen in a way nobody can see it and pretend to work ;) )

 

To celebrate the restyling of cucinareconlentezza, for your eyes only, one of the best pasta I cooked so far:

 

BUTTERNUT SQUASH AND TALEGGIO TORTELLI

 

for the filling:

Half butternut squash

250 gr taleggio cheese

1 egg

80 gr parmigiano

nutmeg

 

for the pasta

3 eggs

300 gr flour (I use 1/2 regular and 1/2 semola)

a pinch of salt

 

Make the pasta dough mixing all the ingredients and let it rest in the fridge. Bake the squash cut in slices in the oven for 40 minutes at 200 degrees, then turn the oven off and leave in the oven to cool down and leave as much water as possible. Peel the slices and mash the squash, then add the egg, the cheese in cubes, the parmigiano and the grated nutmeg. Add salt and pepper to taste. Roll the dough in thin layers and cut circles out of it. Fill the circles with the squash and close to make tortelli. Boil in water for 5 minutes and serve with melted butter and rosemary. If you really want to rock, also add a reduction of balsamic vinegar and honey ;)

 

 

 

 

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