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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources