Ingredients
- 700 g beef muscle
- 600 g flour
- 600 g clean Mantuan pumpkin
- 400 g yellow potatoes
- 350 g tomato puree
- 50 g leek
- 6 eggs
- a carrot
- an onion
- a stalk of celery
- laurel
- Juniper berries
- dark chocolate
- butter
- dry red wine
- sage
- seed oil
- salt
- pepper
- extra virgin olive oil
For the recipe for bottoni stuffed with braised meat on pumpkin cream, cut the meat into bite-sized pieces and brown it with 3 spoonfuls of extra virgin olive oil in a large saucepan for 3-4 minutes. Free the saucepan. Peel and coarsely chop the carrot, celery and onion and brown them in a saucepan with a knob of butter for 3-4 minutes.
Gather the meat, season everything together for 1-2 minutes; add a bay leaf and a couple of crushed juniper berries and cook over low heat for 5 minutes. Deglaze with a glass and a half of wine, stir to dissolve the cooking liquid; then pour the tomato puree and a glass of water; cook for 5 hours, adding a little water from time to time. Coarsely blend the meat with its sauce; put the mixture in a pastry bag.
For the buttons: Mix the flour with the eggs and a pinch of salt; cover the pasta and let it rest in the refrigerator for an hour. Flour the work surface and roll the dough into a 1-2 mm thick sheet. Divide it into strips of the same length 5-6 cm high; brush half of it with a little water and sprinkle some stuffing nuts over them at a distance of 5-6 cm from each other. Cover with the other sheets, making them adhere well and squeezing everything around to eliminate excess air; cut the buttons with a round pastry cutter (diameter 4 cm).
Cook the buttons in boiling salted water; drain them when they come to the surface; season them in a pan with a knob of butter, stirring for 1-2 minutes.
For the pumpkin cream: peel the potatoes and cut them into small pieces. Also cut the pumpkin into small pieces. Slice the leek into slices. Brown the leek in a pan with 40 g of butter for a couple of minutes; add the pumpkin, potatoes and warm water to cover; cook for 50 minutes. Add two ladles of water, continue cooking for another two minutes, then blend everything, adjusting with salt and pepper. Fry a handful of sage leaves in abundant seed oil. Spread the pumpkin cream on the plates, lay the buttons on top and complete with grated dark chocolate and fried sage.
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