Food Notes & Tousim 06/08/2012

Pumpkin, sage and almond candy

A recipe by the chef Valentino Bontempi, one of the most appreciated interpreters on Italian cuisine in Russia. He works at the restaurant Bontempi in Moscow

Recipe for 8 people

Egg pasta, 1Kg
Yellow pumpkin, 800gr
Honey, 4 spoons
Cane sugar, 1 spoon
Amaretto biscuits, 5
Butter, 200gr
Peppermint candy, 1 (Halls mentoliptus)
Grated Parmesan cheese, 100gr
Almonds, 50gr

Take 700 grams of pumpkin pulp circa, put it in a pan with salt, pepper, some cane sugar, honey and a bit of butter. Bake at 140°C until the pulp is well cooked.
Take the pumpkin out of the oven and check if the pulp is dry; if it is not, drain it. Let is cool down a bit.
Put the pulp in a bowl and add some grated Parmesan cheese, the crumbled amaretto biscuits and the crumbled peppermint candy. Mix all the ingredients together and leave this stuffed stand for one hour in the fridge.
Make a thin egg pasta sheet (1mm circa) with the sheeter and wet it with some water or egg. Cut pasta in 6 x 3cm rectangles; put some stuffed at the center of each rectangle and fold each of them in a candy shape.
Cook the obtained candies in slightly salted boiled water and, once cooked, take them out of the water with a cookware and put them in dishes. Dust the candies with Parmesan cheese, melted butter with sage and decorate the dish with almond flakes and a branch of fresh mint.

Note. If the pumpkin is too wet, put it back in the oven at 120°C for 20 minutes. It is very important to find a good-quality pumpkin.

di Valentino Bontempi