Pumpkin tortelli

A recipe from The Silver Spoon

Preparation: 15 minutes

Cooking: 20 minutes

Serves: 4 people

Ingredients:

500g (1lb 2oz) (4 cups) pumpkin, peeled, seeded and chopped

2 tablespoons olive oil

200g (7oz) (⅔ cup) Parmesan cheese, grated, plus extra to serve

2 eggs, lightly beaten

80–120g (3–4oz) (1½-2 cups) fresh breadcrumbs

1 quantity Fresh Pasta Dough

50g (2oz) (4 tablespoons) butter

8 fresh sage leaves

salt and pepper

Method:

Preheat the oven to 180°C/350°F/Gas Mark 4.

Put the pumpkin in a roasting tin, drizzle with the oil, cover with foil and bake for about 1 hour. Pass the pumpkin through a food mill into a bowl, or process to a purée (paste).

Add the Parmesan and eggs and season with salt and pepper. Stir in enough breadcrumbs to make a fairly firm mixture.

Roll out the pasta dough into a sheet and stamp out 7.5cm (3inch) rounds with a pastry cutter. Spoon a little of the pumpkin filling into the centre of each round, fold in half and crimp the edges.

Cook the tortelli in a large pan of salted boiling water for 10 minutes.

Meanwhile, melt the butter in a frying pan, add the sage and cook for a few minutes.

Drain the tortelli, place in a warmed serving dish and sprinkle with the sage butter and extra Parmesan.

The Silver Spoon : Alberto Capatti

Price AUD$74.95 Price €49.95 Price £39.95

The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it is still one of the most popular wedding presents today.

The Silver Spoon was conceived and first published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920s to the 70s. A select group of cooking experts was commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet chef and the amateur enthusiast alike.

A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new edition features new introductory material covering culinary matters such as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set the table. It is also illustrated with twice as many newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.

This is a monumental and unsurpassably prestigious cookbook that will share the bookshelves with classic titles such as The Joy of Cooking and Larousse Gastronomique. With over 2,000 recipes illustrated with specially commissioned art work and photography, the book is destined to become a fresh and definitive classic in the Italian cuisine booklist.

Specifications:

Format: Hardback
Size: 270 × 180 mm (10 5/8 × 7 1/8 in)
Pages: 1505 pp
Illustrations: 400 illustrations
ISBN: 9780714862453

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