The pumpkin and potato cress is a typical Romagna recipe, ideal for a simple but tasty lunch or dinner. Here is the recipe to prepare them at home
From Romagna, by now it is well known, only excellent ones arrive recipes, able to bring the whole family together, from the smallest (and demanding) to the oldest (and even more demanding). This is the case, for example, of pumpkin and potato cress, typical dish of the Romagna culinary tradition e street food widespread.
It is, for those who do not know them, of wraps stuffed and closed, perfect for a quick lunch or dinner or for a simple appetizer, but very tasty. Pumpkin and potato cress are very simple to make and cook in one no stick pan. They can be filled in many other ways, from the always classic in Romagna squacquerone, prosciutto and rocket with spinach with provolone and speck.
How to prepare pumpkin and potato cress
Ingredients
To prepare 5 servings of this typical meal from Romagna you will need: for the dough 500 g of 0 or 00 flour, 50 g of lard, 200 ml of water, salt and baking soda. For the stuffedinstead, it takes: 500 g of potatoes, 500 g of pumpkin, salt, black pepper, grated cheese (parmesan or parmesan).
Method
The preparation of the pumpkin and potato cress starts from the dough. In a large container, insert all the ingredients, gradually pouring the water. Form a homogeneous mixture, cover it with film and let it rest in the fridge for about two hours.
While the watercresses are "al fresco", then dedicate yourself to stuffing. Boil the potatoes and the pumpkin (preferably in two different pots) and then mash both with one fork, trying to eliminate all the water. Then add the grated cheese, pepper and season with salt, stirring the mixture gently until it becomes compact and homogeneous.
Take the mixture of pumpkin and potato cress from fridge and divide it into 5 equal parts. Roll out each ball with a rolling pin trying to give it one rectangular shape. Pour the pumpkin and potato filling on half of the pastry and then, as for a calzone, close the browse, tightening the edges with the help of a fork.
Heat a non-stick pan well and cook the watercresses for about 2 minutes on the side before bringing them to the table.
