Ingredients
- 900 g pumpkin
- 300 g mortadella
- 300 g flour
- 60 g Grana Padano Dop grated
- 15 g dry macaroons
- 2 pcs eggs
- rosemary
- salt
- pepper
- butter
- vegetable broth
- extra virgin olive oil
For the recipe of mortadella and velvety pumpkin candies, peel the pumpkin, removing the seeds and leaving the peel. Cut it into slices, grease it with a little oil and add salt. Bake at 180 ° C for 50 minutes. Remove the peel of the pumpkin and blend the pulp with 2 ladles of aldo broth, a few rosemary leaves, 2 tablespoons of oil, a pinch of salt and freshly ground pepper.
For the candies: Blend the mortadella with an ovo, the grated parmesan and the amaretti, obtaining the filling of the candies. Mix the flour with an egg, 10 g of oil and 75 g of water, working the ingredients until you have a smooth and soft mixture. Flour the work surface and roll out the dough into a sheet 1 mm thick. Cut out discs (diam. 6 cm). Prepare the candies by placing a small piece of filling in the center of each dough; fold the half-moon discs. Crush the dough around the filling to remove the air. Press the ends of the crescent between your fingers and press the filling with your thumb to give the shape of the candy.
Cook them in plenty of boiling salted water for a couple of minutes, drain them with a slotted spoon and season them in a large pan with a knob of butter for a minute. Spread the pumpkin soup on the plates, spread the candies on top, garnish with rosemary tufts and immediately bring to the table.
