E con questo chiudiamo il capitolo "zucca".
Di preciso non saprei se la mia preparazione si avvicina di più alla tradizione ferrarese o a quella mantovana. Non ho messo il pangrattato previsto a Ferrara, non ho messo la mostarda prevista nella ricetta di Mantova (causa fidanzato con seri problemi di convivenza con qualsiasi tipo di frutta terrestre).
Ho un po' improvvisato, chiedo venia!
TORTELLI DI ZUCCA
ingredienti per 2 persone:
2 uova grandi
200 g farina
500 g zucca con buccia
200 g patate
15 ml brandy
20 g amaretti secchi
20 g parmigiano reggiano dop
1 cucchiaino senape al miele
sale
zucchero
noce moscata
1 salsiccia
rosmarino fresco
taleggio
latte
Togliere la buccia alla zucca farla ammorbidire in forno. Lessare le patate in acqua leggermente salata. Schiacciare sia le patate che la zucca al passaverdura, unire poi a questa purea il brandy, gli amaretti sbriciolati nel mortaio, il parmigiano, la senape, un pizzichino di zucchero, uno di sale, uno di noce moscata.
Lasciate riposare in frigo e nel frattempo preparate la sfoglia per i tortelloni. Io sono una pigrona e perciò ho usato la nonna papera! Pronta la sfoglia tagliatela a quadrati di circa 5x5 cm e mettete al centro dei mucchietti di ripieno, della grandezza di un cucchiaino. Chiudete i quadrati facendo combaciare gli angoli, otterrete dei triangoli. Chiudete i triangoli attorno al dito indice.
Ed ecco i tortelloni!
Il buonsenso consiglierebbe di lessarli e condirli con una noce di burro e della salvia. Invece noi, che non ci vogliamo fare mancare niente li abbiamo lessati e saltati in padella con un' ottima salsiccia fresca sbriciolata e del rosmarino, e per chiudere in bellezza adagiati dolcemente su uno specchio di taleggio fatto fondere con un goccino di latte....
Molto meglio secondo me! :)
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