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Recipe of the week
|The dish of the week suggested by:|
|MANTOVA-STYLE YELLOW SQUASH DUMPLINGS |
WITH ARTICHOKES AND RICOTTA CHEESE
TIME: 60 minutes
INGREDIENTS FOR 4 PERSONS:
|400 gr||MANTOVA PUMPKIN||4||ARTICHOKES|
|400 gr||POTATOES||50 gr||CACIORICOTTA CHEESE|
|300 gr||FLOUR "00"||30 gr||EXTRA VIRGIN OLIVE OIL|
|100 gr||GRATED PARMESAN||30 gr||BUTTER|
|100 gr||WHITE ONION||5 gr||SAGE|
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.
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.
Spread the artichoke sauce in a deep dish, put the dumplings in the centre and sprinkle with coarsely grated cacioricotta cheese. Serve hot.