Cappellacci di Zucca

Menu Part: 
Side Dish
Cuisine Type: 
Italian
Serves: 
8

These tender pasta hats are filled with a delectable butternut squash and amaretti cookie mixture. Sauced with pears and parmesan, this is stunning dish.

Ingredients

Filling:
6 lb. butternut squash
1⁄2 cup butter
2 tsp. cinnamon powder
1⁄4 tsp. fresh nutmeg, ground
6 oz. amaretti cookies, crushed
6 tbsp. prepared mustard fruits
6 oz. Parmesan cheese, grated
2 eggs
Salt and pepper, to taste
3 Bartlett pears, peeled and diced
8 oz. clarified butter

Pasta dough:
4 1⁄2 cups flour
1 1⁄2 cups water
6 eggs
Salt, to taste

Steps

1. Cut the squash in half, remove the seeds and place on baking tray. Top with butter and sprinkle with cinnamon. Bake at 500° F. for 45 min., flip squash over and cook for another 30-40 min. or until squash is soft.

2. Remove skin and pass through food mill. When cool, add nutmeg, 4 oz. cookies, mustard fruits, 4 oz. Parmesan cheese, and eggs; season with salt and pepper.

3. Prepare pasta and roll into sheets 6-in. wide and 12-in. long. Place 1⁄2 tbsp. of filling 21⁄2-in. from the edge of pasta width, leaving 1-in. on either side of filling.

4. With a small brush, wet pasta with water between each scoop of filling. Cut between each filling and form 24 squares. Fold each square diagonally, leaving bottom half exposed. Use thumb and forefinger to hold center of pasta, fold exposed side of pasta over thumb and press down to form pasta into little hats (cappellacci). Repeat with each square.

5. Place pasta on a dry pan dusted with flour. Cook in boiling water for 3-4 min.

6. Sauté pears in clarified butter. Add cooked pasta to pears and top with Parmesan cheese and remaining cookies. Serve immediately.

Source: Recipe from Chef Marcelo Gallegos

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
email computer screen

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

Ideas and Innovation
pinterest hand phone

We like to offer a constantly changing menu. Last year, I started a Pinterest account—not for marketing, but for my team, so that they can look to the recipes for inspiration and try something new. We tried protein cookies based onto a Pinterest recipe, and our residents loved them.

Ideas and Innovation
coal creek student salad bar

When I was visiting Minneapolis Public Schools, I saw that they have these cool signs on top of their salad bars. As soon as we got back, we re-created them. They are big and branded, and have the portion requirements. They say “Taste something new today” on one side, and we support our local farmers on the other. They help the bars look fresh and delish, and attract students’ eyes.

FSD Resources