Vintage Hiking Boots With Red Laces

Cappellacci

do not know if the recipe is in accordance with the traditional recipe from Ferrara, but I will do so and are very good.

First prepare the stuffing, with:

• 1 kg pumpkin
• 60g grated parmesan 50g breadcrumbs 50g butter
• 2
• the whole grape grated rind of half a lemon (if you want a bit 'more specifically replace the lemon with the orange)
• nutmeg salt

After cooked pumpkin in the oven for one hour, remove the peel and shake it (if you're using a blender) or pass it in a blender (if you prefer to work by hand). Together all other ingredients and stir (or whisk) until mixture is omogeneo.Lasciatelo rest for at least a couple of hours, or even a whole day.

Prepare the dough with the doses classics a whole egg for every pound of flour and a pinch of salt. For the above-mentioned doses of stuffing are just 3 or 4 eggs, depending on prefer to move forward a bit at the end 'of filling (and make it a cake) or some' dough (for some noodles).

Roll it, not too thin, I with my "Grandma Duck" arrival at the 6 position, and make it squared of about 9 cm wide, cut up with a pulp washer, or die square. Place each square in the center of a teaspoon of filling and fold the square along the diagonal, forming a triangle. Chiudetene good edges and joined together the corners of the base, folding back the top corner.

cook them in boiling salted water for about ten minutes, drain them with a slotted spoon. Toss with butter and sage, or even a bit 'of tomato (but here you could open a war of religion), and of course .... abbontante grated parmesan and a good appetite.