"Chef Alberto Fava grew up in Ferrara where cappellacci with a pumpkin stuffing have been the local specialty since the 15th century. Alberto likes to add the subtle flavour and aroma of a type of citrus called bergamot to the mix (think Earl Grey tea flavour). Lots of tips here - from an easy way to roast pumpkin to the silky pasta recipe." Maeve O'Meara, Food Safari Earth
Cappellacci means 'little hats' and rolling pasta to create these delicious little mouthfuls of flavour takes some practice but the results are magnificent.
- 250 g ’00’ flour
- 250 g durum wheat semolina
- 5 eggs (50-55 g each)
- pinch of salt
- 2 kg butternut pumpkin
- sea salt and freshly ground black pepper
- 50 ml olive oil
- 50 g unsalted butter
- 150 g golden French shallots, finely chopped
- 300 g grated Parmigiano Reggiano, plus extra to serve
- freshly ground nutmeg, to taste
- few drops of bergamot essential oil
- 1 tbsp chopped sage
- 2 bunches sage
- 400 g unsalted butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 mins
Meanwhile, to make the pasta dough, tip the flours onto a work surface and make a well in the centre. Crack the eggs into the well. Using your fingers in a circular motion, gradually incorporate the flour to form a dough. Knead the dough for 5 minutes or until smooth and elastic. Alternatively, you can make the pasta in an electric mixer fitted with a dough hook. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Makes 500 g
To make the brown butter, rinse the bunches of sage in cold water to make sure all the dirt is gone, then pat dry on paper towel. Place the butter and sage (the leaves and the stems) in a saucepan over low heat. Cook until the temperature reaches 150°C or the butter is brown but not too burnt. Strain the butter through a fine sieve and set aside, discard the sage. This can be made the day before and refrigerated.