Stuffed
Stuffed pasta is possibly the most varied of pasta dishes, and each part of Italy has its own recipes. In the north, the stuffing is traditionally meatbased; in the south and coastal areas, vegetable or fish. The only exceptions I can think of in the north are panzotti from Liguria (herbs, ricotta and chard); casunziei from Veneto (beetroot and poppy seeds); and canada goose coat 1000 calorie a day diet tortelli with pumpkin, from Modena. This last dish always goes down well at the restaurant.
My favourite pumpkin is rosso piacentina, which is now authentic can i wash my berlin film festival ends canada goose jacket sponsorship amid canada goose jacket canada goose outlet buy canada goose jacket in canada available in some supermarkets. The recipe for the stuffing is very simple: preheat the oven to 180C, peel and slice the pumpkin into large wedges, place on a baking tray cheap, drizzle with olive oil, cover with foil and bake for an hour. Remove from the oven and allow to cool. Tip off the juices from the tray, then put the pumpkin flesh in a can i wash canada goose coat 1000 bulbs garland my canada goose jacket blender with a handful of Parmesan, two eggs, salt, pepper and a pinch of nutmeg. Now add enough breadcrumbs to make a mixture that will not stick to your hands, and blend.
For the tortelli, start with sheets of fresh pasta cut into 5cm-wide strips. Take a teaspoonful of the mixture, place it on a strip of pasta, and fold this any way you like – triangular parcel, half-moon, etc canada goose coat 1000 calorie diets – pinching the edges to close them.
Bring a large pan of salted water to the boil, add the tortelli and cook for four to best mens canada goose parka five minutes. Meanwhile, melt a knob of unsalted butter in can you wash a canada goose parka a frying pan and add several small sage leaves. Drain the tortelli and place in the hot pan for a couple of minutes, slightly browning them. Sprinkle with Parmesan and a drizzle of the butter and sage in which they were cooked. At Locandawe take crushed amaretti biscuits and sprinkle them over the top. It may seem complicated but is worth the effort, and you can make the filling beforehand.
· Giorgio Locatelli is chef/proprietor of Locanda Locatelli, London W1.
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