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

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources