The secret of Calleja Igp lies in "pumpkin violina", yellow, sweet and firm, typical of the Plains. Baked flesh and enriched with nutmeg, egg, parmesan, salt and pepper, becomes filled with a hand-rolled pasta sheets flowing over planks fares since the Renaissance. The basket of PDO and PGI of Emilia Romagna, salt with this delicious pasta in 43.
THE TRADITION. -This elegant dish, now sort as a symbol of Ferrara, originates in the Renaissance, at the Court of Duke Alfonso II d'Este. The first written record that shows the recipe dates from al1584, by Giovan Battista lipsticks, Chef of the Este Court. The recipe of the past, however, was slightly different to the present one. Sour and spicy as it prediligevanogusti in the stuffing was also present the cinnamon and Ginger while in the recipe received to us, the only spice present as a legacy of the past is the nutmeg. The name "tailing" probably derives from the dialect of Ferrara "cappelaz" which basically is the name of the typical Straw Hat used by farmers. Other opinions claim that the word is a kind of derogatory or that the name is born from the need of having to differentiate from cappelletti earnest which are smaller and with a richer filling.
THE DENOMINATION. -By 2016 the cappellacci di zucca enjoying mark I.G.P.
THE CHARACTERISTICS. -The cappellaccio consists of squares of pasta all'uovo pulled very fine, filled by a stuffed pumpkin with nutmeg, salt, pepper and closed. Preparation takes some time, patience and a certain dexterity.
THE PRODUCTION. -Since it is a delicate product, must be minimised the potential risks on the qualitative perception that security for the consumer. So the product will be marketed packaged or packed on the sales premises at the consumer's request or prepacked for direct sale. To enable preservation of the physical characteristics and organoleptic characteristics of "Cappellacci di zucca ferraresi", the packaging operations, must be carried out no later than 60 minutes after the end of the production phase.
THE CULTURE. -Around September, Ferrara are held many festivals that celebrate this gastronomic delight. He remembers in particular the Festival of Portomaggiore, symbol of how much the cappellacci di zucca are the beating heart of gastronomy. The "Caplaz" can count also on the celebration in Ferrara in Novi Bondeno (July), Coronella Poggio Renatico and San Carlo (August).
IN THE KITCHEN. -Typical yellow color of egg pasta with more intense tones at the filling for the presence of the yellow flesh of the pumpkin. Inside: yellow ripe pumpkin. The consistency of the dough's media tending to soft. The flavor is typical of puff pastry with perception of contrast between sweet and salty cheese and pumpkin with a hint of nutmeg. The cappellacci di zucca enjoying traditionally topped with melted butter and Sage.
THE RECIPE. -Pumpkin Ravioli. Ingredients for 4 people: 3 eggs, 400 gr. flour, 1 kg of chopped butternut squash, grated Parmesan, bread crumbs, 1 egg, nutmeg, 2 leaves of Sage 100 gr. of butter. Use a pastry Board or a table that are not too high for kneading. Put the flour on a pastry Board and in the Middle the eggs, then begin to knead the mixture for about 15 minutes. Roll out the dough with a rolling pin. The dough should be elastic. Put in hot oven the butternut squash with the rind but without seeds and wrapped with aluminum foil. Let it cook for 20 minutes and then remove from the oven and let cool. Once rolled out the dough, let it stand for 15 min. Prepare pumpkin pulp in a bowl making sure to press her with a fork or chop coarsely in a blender. Got this thick, add an egg, a teaspoon of nutmeg, breadcrumbs, parmesan, salt and pepper.
The filling of Calleja will be quite thick, adjust and then with Parmesan and breadcrumbs to get the desired consistency. Cut at this point the dough into 5 or 6 side square centimeters and ask yourself a tablespoon of pumpkin mixture, close in square diagonally to form a big triangle and later joined the two ends as to make a big a stuffed pasta. Boil the ravioli in boiling salted water and toss in pan with a bottom butter plentiful, Sage and even a pinch of nutmeg. Serve hot with a sprinkling of parmesan and a Sage leaf for garnish.