Recipe of the week

The dish of the week suggested by:
CHRISTIAN

 

MANTOVA-STYLE YELLOW SQUASH DUMPLINGS
WITH ARTICHOKES AND RICOTTA CHEESE

DIFFICULTY': **
TIME: 60 minutes

INGREDIENTS FOR 4 PERSONS:

400 grMANTOVA PUMPKIN4ARTICHOKES
400 grPOTATOES50 grCACIORICOTTA CHEESE
300 grFLOUR "00"30 grEXTRA VIRGIN OLIVE OIL
2EGGS0,3 ltSTOCK
 100 grGRATED PARMESAN30 grBUTTER
100 grWHITE ONION5 grSAGE

PREPARATION

Dumplings:
Boil the potatoes with their peel in salted water. Once ready peel and mash them in the vegetable mill.
Cut the pumpkin into dice-shapes, thinly slice 50 gr of onion and brown it, add the pumpkin, salt and pepper and cook it for 20-30 minutes and stir occasionally. When cooked, pass it in the vegetable mill.
Blend the pumpkin with potatoes, flour, eggs, Parmesan cheese, salt and pepper. Then prepare small rolls with
a thickness like a finger and cut the dumplings using a spatula. Once cut put them in the refrigerator.

Sauce:
Clean the artichokes and cut them in dice-shapes.
Add the artichokes to the remaining onion and cook them in the stock. When ready blend half of them in a mixer to obtain a creamy texture, then add it to the remaining artichokes and stir with some olive oil.
Finally cook the dumplings in plenty salted water (when they come to surface they are ready). Remove from the water and put them in a small rounded pot with sage and a little melted butter.

Serving:
Spread the artichoke sauce in a deep dish, put the dumplings in the centre and sprinkle with coarsely grated cacioricotta cheese. Serve hot.

AttachmentSize
2015_52_dicembre.pdf60.29 KB
2015_51_december.pdf64.54 KB
2015_50_december.pdf64.55 KB
2015_49_november.pdf66 KB
2015_48_november.pdf57.75 KB
2015_47_november.pdf70.03 KB