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butternut squash extra-virgin olive oil kosher salt Amaretti cookies freshly grated nutmeg freshly grated lemon zest eggs tagliatelle flour butter sage passing baking sheet
Viewed: 26 - Published at: 9 years agoIngredients
- 1 large butternut squash (about 3 pounds)
- 1 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 10 or more amaretti cookies, imported from Italy
- 3/4 cup freshly grated Grana Padano or Parmigiano-Reggiano
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon freshly grated lemon zest
- 2 large eggs, beaten
- 1 1/2 pounds dough for Homemade Tagliatelle (page 136)
- All-purpose flour for rolling and forming the cappellacci
- 8 tablespoons (1 stick) butter
- 12 fresh sage leaves
- 1 cup or so freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing
- A rimmed baking sheet; a food processor; a kitchen towel or cheese-cloth; a pasta-rolling machine; a 2 1/2-inch-diameter round pastry or cookie cutter; a narrow pastry brush; trays or baking sheets lined with floured parchment or kitchen towels
Method
- Heat the oven to 400 and arrange a rack in the center.
- Slice the squash lengthwise in half, and then quarters; scoop out and discard seeds.
- Arrange the wedges, peel side down, on the baking sheet, drizzle olive oil over the cut surfaces of the squash, and season with 1 1/2 teaspoons of the salt.
- Tent the squash with aluminum foil, place the sheet in the oven, and bake 45 minutes, or until the squash flesh is very soft.
- Meanwhile, grind the amaretti cookies in a food processorusing more cookies if necessaryto make a full cup of fine-textured dry powder.
- Let the squash cool, then scoop all the flesh from the skin and heap it on the towel or cheesecloth.
- Bring the edges of the cloth together, enclosing the vegetable, and hold the bundle over a bowl or the sink.
- Twist the cloth, tightening the towel and squeezing the liquid from the soft flesh.
- When youve pressed out all the moisture you can, turn the wrung-out squash into a large bowl, and stir and mash it up with a large wooden spoon.
- Add the ground amaretti, the remaining 1/2 teaspoon salt, the grated cheese, nutmeg, and lemon zest, and stir them into the squash.
- Pour in the beaten eggs, and stir until thoroughly blended and smooth.
- For the cappellacci: Cut the dough in six equal pieces and roll each out as described on pages 144145.
- Make cappellacci from one strip at a time.
- Lay it out in front of you on a lightly floured board.
- With the round cutter, cut as many 2 1/2-inch circles as you can from the dough strip, pressing firmly and occasionally dipping the sharp edge of the cutter in flour so it doesnt stick.
- Separate the circles, pulling away the scraps of dough (which can be kneaded together, rested, and rerolled for more pasta).
- You should get about two dozen circles from the strip.
- Place a heaping teaspoon of squash filling in the center of each dough circle.
- With the pastry brush (or your fingertip) dipped in water, lightly moisten the rim of dough around the filling.
- To form the cappellacci: Pick up a circle and fold it over into a half-round envelope, with the filling inside.
- Press the moistened edges of dough together to seal.
- Next, grasp the corners of the semicircle, twist them inward so the points of dough overlap, and pinch them together.
- Fold and twist all the filled circles into cappellacci, arranging them in a single layer on a lined and floured tray.
- Make more cappellacci from the other rolled strips of dough (and the rerolled scraps of dough, too).
- Cappellacci that you will cook soon can be left on the tray, lightly covered.
- Freeze cappellacci for future use right on the trays until solid, then transfer them to freezer bags, packed airtight and sealed.
- To cook and serve cappellacci for four, you will need sixty to seventy pieces.
- Fill a large pasta pot with well-salted water, and bring to the boil.
- Meanwhile, put the butter and sage leaves in a large skillet or saute pan (at least 12 inches in diameter), and melt butter over low heat; keep the sauce warmbut not cookingso the herb infuses the butter.
- Drop all the cappellacci into the rapidly boiling water, stir, and return to the boil over high heat.
- Cook for 3 minutes or longer, until the thickest part of the pasta is cooked through.
- Lift out cappellacci with a spider, drain, and lay them in the pan of sage butter.
- Tumble the cappellacci over and over until all are coated; add a few tablespoons of pasta cooking water to extend the sauce if necessary.
- Sprinkle a cup or so of grated cheese over the cappellacci, and spoon them into warm bowls.
- Drizzle a bit of the sage butter left in the pan over each portion, and serve immediately, with more cheese at the table.