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Small pumpkin dumplings with Traditional Balsamic Vinegar of Modena (recipes first courses)
Ingredients for 4 people:
400 grams of pumpkin, cleaned of seeds
150 grams of flour
100 grams of butter
150 grams of Parmesan reggiano cheese
2 eggs
nutmeg
salt
Traditional Balsamic Vinegar of Modena
Cut the pumpkin in chunks and cook until soft in lightly salted water.
Pass through a grinder and put the pumpkin cream on a board, along with the flour and a bit of salt. Add the egg yokes, half of the parmesan cheese and one twist of the nutmeg grater.
Mix until the ingredients become a soft homogeneous consistency.
Flatten the mixture with a rolling pin and then roll the flat pieces into tubes of approximately 2 cm. each. Cut the tubes into pieces about 2 cm. thick and flatten just a bit with a fork.
Rapidly cook the dumplings a few at a time in lightly salted water, removing them very delicately with a perforated serving spoon.
Serve in individual plates with a bit of melted butter, grated parmesan cheese and a few drops of Traditional Balsamic Vinegar of Modena.
ALBINO ROCCA
Dolcetto d'Alba 2007
Dolcetto d'Alba (Wine Piedmont) |
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Red wine with fruity fragrance and pleasant tasting.
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