Cappellacci di Zucca

Menu Part: 
Side Dish
Cuisine Type: 

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


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


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
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

FSD Resources