* “Cappellacci di zucca alla ferrarese” are one of the main pillars of the cuisine from Ferrara
in Emilia Romagna (Italy). There are other versions of pumpkin cappellacci – for example in
Mantova they are made with amaretti and mostarda. No matter which version do you prefer –
cappellacci di zucca are the soul of Emilia Romagna.
*Usually they are served with butter and sage or meat ragù. I made a small twist, pairing them
with duck and truffles. I also suggest the shape of tortelloni, which easier to make than
*Pumpkin is such a delicious and versatile vegetable. It’s is rich in fiber, vitamin C, vitamin E,
iron, folate and especially beta-carotene. Beta-carotene is a powerful antioxidant and the
body converts it into vitamin A.
*Duck meat is a good source of protein, niacin, phosphorus, riboflavin, iron, zinc, vitamin B-6
Remember to watch your red meat intake and keep it under control.
- Pumpkin Tortelloni:
- 500 g – 17⅔ oz Wheat flour
- 4 Eggs (depending on humidity of your kitchen)
- 1½ kg – 53 oz Pumpkin
- 100 g – 3½ oz Parmigiano Reggiano (a request to include a dish with cheese)
- 50 g – 1¾ oz Breadcrumbs
- To taste – Nutmeg
- To taste – Salt
DUCK & TRUFFLE RAGÙ:
- 200 g – 7 oz Duck breast (high quality, from a reliable source)
- 1 Shallot
- To taste – Truffles (choose the variety depending on the season and availability)
- To taste – Extra virgin olive oil: Castillo de Canena Family Reserve Picual
- To taste – Salt
To prepare the filling first chop the pumpkin roughly and bake the pieces at 180°C (360°F)
for 1 hour.
Extract the pulp away from the peel, pass it through a sieve and place it in a bowl.
When it has cooled down, add the Parmigiano Reggiano, breadcrumbs, nutmeg and salt. Mix
until well and set aside.
Knead flour, eggs and a pinch of salt until obtaining a smooth and homogeneous dough.
Roll it out thinly (but not too thin) and cut out squares of approx. 5 cm (2 in).
Place a teaspoon of filling in the center of each square. Fold the up to a triangle, then
delicately join both ends together.
Cook the tortelloni in plenty of salted water and remove them with a slotted spoon as soon as
them come to the surface.
Chop the duck breast finely. Caramelize the shallots and then add the duck. Let the meat
become slightly crispy.
Shave some truffles.
Assemble the dish as in the photo or to your liking.
This dish can be enjoyed for both lunch and dinner.