Chef Luca Ciano’s Pumpkin Tortelli With Mostarda, Burnt Butter & Sage Recipe

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PUMPKIN-TORTELLI-butter-sage-burnt-italy

Chef Luca Ciano’s Pumpkin Tortelli With Mostarda, Burnt Butter & Sage Recipe

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Italian food is all about simple, fresh and seasonal choices.

Multi-award winning Chef Luca Ciano has applied these three rules in his first ever cook book titled Luca’s Seasonal Journey. Growing up in Italy with the four seasons affecting his family’s eating habits, it made perfect sense for Luca to write a cook book based on these Seasons.

Serves 4
Preparation time 1 hour
Cooking time 30 mins

INGREDIENTS 

Pasta dough
250 g (8 oz) 00 flour
2 free range eggs
pinch of salt
1 tablespoon olive oil

Pumpkin tortelli
1 pumpkin, medium sized (Japanese or butternut), peeled, deseeded and roughly chopped
salt and pepper
drizzle of olive oil
8–10 amaretti biscuits (or to taste),
finely crumbled
1–2 tablespoons fruit mostarda,
finely chopped (pear mostarda is ideal for this recipe)
150 g (5 oz) unsalted butter
1 bunch sage
90 g (3 oz) parmigiano reggiano, grated
extra virgin olive oil

METHOD
1 Sift the flour and place onto a working bench. Make a large well in the middle. In a bowl, crack 2 eggs, add oil and salt and gently mix. Place the eggs in the well and with your fingertips, start combine the eggs with the flour a little at the time. Keep mixing until dough is formed.
2 Knead the dough for a minimum 5–10 minutes until firm and smooth. Rest the dough for at least 30 minutes before using it.
3 To make the pumpkin tortelli, preheat oven to 170°C (325°F).
4 Place pumpkin on a baking tray. Add salt and pepper, a drizzle of oil, then bake for up 30 minutes. Remove pumpkin from the oven, and allow to cool. Puree pumpkin then add biscuits and mostarda.
5 Roll the dough into the pasta machine until the last narrow setting. Cut the pasta sheets into long 30 cm (12 in) rectangles. Fold the sheet in half and gently press with your hand to make a visible mark. Unfold the pasta sheet. Place about 1 tablespoon of pumpkin mix and lay the next one about 5–8 cm (2–3 in) away from the previous one.
6 Brush with egg wash around the filling, and then gently fold it on top of the other half. Seal avoiding any air bubbles. With a 8–10 cm (3–4 in) square or round cutter, cut to make individual parcels.
7 Bring plenty of water to the boil in a large pot, (1½ teaspoons of rock salt per 1 L/32 fl oz of water for 100 g/3½ oz pasta). When boiling, drop in the tortelli and cook for 3–4 minutes.
8 Meanwhile, in a large frying pan, add the butter and sage and melt until the butter becomes frothy.
9 Drain the tortelli. Toss in the butter sauce for up to 1 minute. Remove from the heat and serve with parmigiano reggiano and a drizzle of oil.

Recipe and images from Luca’s Seasonal Journey, published by New Holland Publishers.

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