Chef Nicolas Misera from Antwerp’s restaurant Misera brings your Saturday to life. This week: pumpkin cappelletti.
“After a long day at work, you don’t really feel like making fresh pasta, but during the weekend or on vacation it’s a very pleasant activity. You can also involve the children or your guests, who will help you roll it out, stuff it and fold it. I love this romantic idea of the Italian mamma spending her day making pasta and passing down her recipes to the younger generations”.
“Making pasta is not as difficult as it seems. The only important point is that you have to work quickly enough, because the pasta dries quickly. As soon as the ball of dough is removed from the refrigerator, it must be worked on immediately. Helping hands are welcome! You can keep filled pasta (uncovered) for a while in the fridge, but also in the freezer».
“For me it is the perfect autumn dish: pumpkin, bacon, hazelnuts and lots of butter. Stuffed pasta needs almost nothing to make a rich and complete meal. Vegetarians can use the vegetable broth for the pumpkin cream and skip the bacon.
“Cappelletti are similar to tortellini, but they are much easier to make because you start with squares, while for tortellini you use discs of dough, which generate much more waste. The name necessarily refers to the shape: cappelletti resemble small hats. In Emilia-Romagna they are part of the traditional Christmas menu”.
Ingredients (2 people)
- 1 small pumpkin
- 1 onion
- 4 cloves of garlic
- 600 g of flour for pasta (finely ground 00 flour)
- 8 egg yolks
- 3 eggs
- 1 tablespoon of olive oil
- 4 sprigs of thyme
- ½ liter of chicken broth or vegetable broth
- 1 dl of cream
- 1 handful of hazelnuts
- A few mustard leaves
- 100 g of Parmesan
- Optionally 10 thin slices of guanciale (guanciale)
- A pasta machine
- A food processor with a dough hook
Prepare the pasta the night before.
If you like kneading by hand, don’t hesitate, but it’s easier and faster with a robot:
- Place the flour, eggs and egg yolks in the bowl of a stand mixer, then add a drizzle of olive oil.
- Knead until you get a ball of firm and homogeneous dough. Wrap the ball in cling film and let it rest in the refrigerator for 24 hours.
Prepare the pumpkin cream.
- Peel the pumpkin and cut it into cubes. Brown them for 10 minutes in the butter with 1 onion and 4 finely chopped cloves of garlic and 4 sprigs of thyme.
- Add the broth and cream.
- Simmer for 30 minutes, until squash is tender. Drain, then remove the thyme sprigs.
- Blend the squash (without the cooking liquid) in a blender until smooth.
Toast the hazelnuts.
- Heat a drizzle of oil in a pan and toast the hazelnuts.
- Add black pepper and fleur de sel.
- Coarsely chop the hazelnuts.
Prepare the filling for the cappelletti.
- Mix 160 g of pumpkin cream, 40 g of grated Parmesan, 20 g of chopped hazelnuts and, if you are not vegetarian, 20 g of bacon to make about 20-25 cappelletti.
Prepare the cappelletti.
- Cut the dough ball into finger-thick slices.
- Roll out each slice in the pasta machine to obtain a sheet ± 2 mm thick.
- If you don’t have a pasta machine, you can roll out the dough with a rolling pin to a thickness of ± 2 mm.
- Cut some squares of dough (5 x 5 cm), place a teaspoon of filling in the centre.
- Moisten the edges with a little water, then fold the corners to form a triangle. Press the edges of the triangle to close it.
- Then take the outside corners and fold them together.
- Cook the cappelletti in salted water for 6 minutes and drain.
- In the meantime, prepare the hazelnut butter: melt 50 g of butter in a saucepan until it is colourful.
- Drizzle the cappelletti with warm hazelnut butter and arrange them on a plate.
- Garnish with thin slices of guanciale (vegetarians can skip this step).
- Serve with a few chopped hazelnuts and the excess of warm pumpkin cream, mustard leaves or fine herbs and Parmesan.
Tips from sommelier Willem Broos (Misera)
| Testalonga – Baby Bandito “Keep on Punching” 2021
| 100% Chenin Blanc, Swartland, South Africa
“Craig and Carla Hawkins have worked at renowned wineries around the world. Since 2008 they have been producing original wines, without additives, in Swartland. The grapes for this Baby Bandito come from organic vineyards. ‘Keep on Punching’ has a fresh citrus and white peach nose and a fine, light palate.