Scuola Alberghiera di Serramazzoni – August Menu
Daniele Bondi - July 31, 2005
August is the Italian month dedicated to the summer vacation. Don't try to get any serious work done this month, rather enjoy, especially on the 15th, the holy of holiest, cities like Rome or Milan, bustling with life and people all year long, suddenly deserted, but for a few, smart human beings that have chosen to enjoy the majestic piazzas and empty streets.
For a leisurely summer repast, Chef Davide Dalloco of the Scuola Alberghiera di Serramazzoni, proposes the following five-course menu.
August Menu
Culatello con focaccia al rosmarino e perline di melone
Culatello [kind of Itaian salami] with white rosemary pizza and melon balls
Tortelli di zucca al burro e salvia fritta
Pumpkin Tortelli [Stuffed Pasta] with Butter and Fried Sage
(see recipe)
Castrato alle olive
Hodgepodge with Olives
(see recipe)
Tortino di Riso
Rice Patty
Ricotta mantecata con melone candito
Whipped Ricotta Cheese with Caramelized Melon
Pumpkin Tortelli [Stuffed Pasta] with Butter and Fried Sage |
Serves 4: |
- Pumpkin 1 kg (2.2 pounds)
- Parmigiano Reggiano cheese 200 g (7 oz.)
- Puff pastry 150 g (5.29 oz.)
- Salt to taste
- Nutmeg to taste
- Melted butter 200 g (7 oz.)
- Fried sage leaves
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 Directions:
Peel pumpkin and discard seeds, cut into pieces and bake in oven at 302° F ( 150° C) until completely dry.
Cream pumpkin, salt and paste with Parmigiano Reggiano cheese and nutmeg.
Flatten puff pastry and cut into squares 4 cm (about 1.5") wide.
Place some pumpkin mix in the middle of the squares then fold in a triangle and seal by pressing the pastry or wrap it around the finger giving the form of a tortellone.
Cook tortelli in abundant salted water stirring from time to time with wooden spoon, being careful not to break the pasta wrapping.
Drain and season with melted butter and Parmigiano Reggiano cheese.
Garnish with pumpkin cubes and fried sage leaves (or rosemary sprig).
Comments:
A simple seasoning with butter and Parmigiano Reggiano cheese enhances the pumpkin tortelloni flavor, however the pasta may be served with meat ragú or other sauces.
The above recipe is based upon the traditional pumpkin tortelli from Ferrara. The ones from Mantova include crumbs of amaretti biscotti in the pumpkin stuffing mix. |
Suggested wines: |
- Trebbiano di Romagna DOC
- Albana di Romagna DOC
- Sauvignon Blanc
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Serves 4: |
- Meat 800 g (28.22 oz. – shoulder or neck are best)
- Concassea di pomodoro (fresh tomato pulp) 250 g (about 8.82 oz. – dried tomatoes may be used instead)
- Black and green olive without pit g 250 (about 8.82 oz.)
- Capers 80 g (about 2.82 oz.)
- Green onion, chopped 30 g (about 1 oz.)
- Flour 30 g (about 1 oz.)
- 1 garlic clove
- 1 sprig thyme
- 1 sprig rosemary
- Extra virgin olive oil 3 dl (about 1.37 cups)
- Dry white wine1 dl (about 0.42 cups)
- Seasoned salt
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Directions:
Cut the meat into cubes and cure with seasoned salt.
Coat lightly with flour and brown briefly with a little oil, crushed garlic and rosemary.
Brown green onion lightly with thyme, add olive and let sit for a while.
Add wine and let evaporate, then add tomatoes and previously browned meat.
Cook for about two hours.
If it dries, add a little vegetable broth.
Garnish with olives and serve. |
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Comments:
Be careful of the savory aroma of the sizzling meat, it can be irresistible. |
Suggested wines: |
- Lambrusco Grasparossa DOC
- Pignoletto Frizzante dei Colli Bolognesi DOC
- Barbera dei Colli Bolognesi
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