Ahora solamente existía un problema, conseguir la "harina de grano duro" que requería la receta. Busqué por aquí, y por internet a ver si es que era conocida con otro nombre, y al no conseguir encontrarla esperé a irme a Cerdeña de viaje para ver si allí la conseguía. Busqué en varios supermercados y lo único que finalmente encontré fue Semola fina de grano duro. Según el señor de la tienda era lo que se llevaban las de allí para hacer pasta, así que me volví con un kilo en la maleta. No era exactamente lo que me pedía mi receta, pero el resultado fue muy bueno. A posteriori descubrí que De Cecco comercializa harina de grano duro y te la envían a casa, pero para un capricho experimental me parecía un poco excesivo.
Siguiente problema, la falta de tiempo, así que una cosa tras otra llevó a que unos 7 meses más tarde del inicio de mi antojo pudiese finalmente hacerlos. Vamos, casi como un embarazo! :P
Aquí os dejo la receta de la pasta y la salsa que quería yo, porque la receta original sugería mantequilla y salvia como aderezo. Habrá que hacerlos así otro día.
INGREDIENTES: (Para 4)
Pasta:
Para el relleno he de confesar que hice trampa. La receta original recomendaba tener la calabaza tres cuartos de hora en el horno a 200º hasta que estuviese blanda, pero es verano y en casa hay política de "no horno", así que la hice al microondas, pelada, hasta que estuvo blandita. La hagáis como la hagáis dejadla enfriar y machacad la pulpa con un tenedor hasta que obtengais una pasta. Agregad la nuez moscada, un par de cucharadas de leche, el pan rallado y el queso y removed hasta que tengáis una pasta densa.
Id cortando trozos de la pasta de la nevera y estiradla con un rodillo hasta que esté muy finita. Conservad el resto tapada en la nevera. Cortad en cuadrados, poned un poco de relleno y doblad formando un triángulo isósceles. Unid los lados que son iguales y el lado que sobra dobladlo hacia atrás.
Echad la pasta en agua hirviendo y hervid durante 7 minutos aproximadamente (dependerá de lo fina que la hayaís estirando).
En una sartén grande colocad el queso partido en trozos y empezad a fundirlo. Añadid la leche y dejad que se disuelva, removiendo hasta que esté bien fundido. Agregad la pasta, removedla para que quede toda bien impregnada de la salsa. Emplatad, espolvoread por encima las nueces y servid calentito.
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INGREDIENTS: (Serves 4)
Pasta:
For the stuffing I must admit I cheated. The original recipe said you had to have the pumpkin or butternut squash in the oven 45 minutes to 200º until it was soft, but as it's summer and at home we have a non oven policy, I peeled it and cooked it in the microwave until it was really soft. No matter how you make it, crush it with a folk until you obtain almost a puree. Add the nutmeg, milk, breadcrumbs and cheese until you get a thick paste.
Cut a big piece of the pasta dough and roll it our thinly. Keep the rest covered and in the fridge. Cut squares of pasta, put some stuffing and fold them diagonaly to mae a triangle. Join the sides that have the same angle and the other one fold it backwards.
Add the pasta to boiling water with salt and cook for 5 to 7 minutes (depending on how thin and big are your capellaci).
In a big pan put the cheese and start to melt it. Add the milk, let it disolve and blend in with the milk. Add the pasta, stir quickly to make sure you don't over cook it and all the sauce gets to every piece. Spinkle the chopped walnuts and serve while hot.
INGREDIENTES: (Para 4)
Pasta:
- 2 Huevos
- 200g de sémola de grano duro o harina de grano duro
- Sal
- 1/2kg de calabaza
- Sal
- Pimienta
- 2 cucharaditas de pan rallado
- 200g de parmesano rallado
- 1 pizca de nuez moscada
- 2 cucharadas de leche
- 200g de gorgonzola
- 1/2 vaso de leche
- 12 nueces picadas
- Sal
Para el relleno he de confesar que hice trampa. La receta original recomendaba tener la calabaza tres cuartos de hora en el horno a 200º hasta que estuviese blanda, pero es verano y en casa hay política de "no horno", así que la hice al microondas, pelada, hasta que estuvo blandita. La hagáis como la hagáis dejadla enfriar y machacad la pulpa con un tenedor hasta que obtengais una pasta. Agregad la nuez moscada, un par de cucharadas de leche, el pan rallado y el queso y removed hasta que tengáis una pasta densa.
Id cortando trozos de la pasta de la nevera y estiradla con un rodillo hasta que esté muy finita. Conservad el resto tapada en la nevera. Cortad en cuadrados, poned un poco de relleno y doblad formando un triángulo isósceles. Unid los lados que son iguales y el lado que sobra dobladlo hacia atrás.
Echad la pasta en agua hirviendo y hervid durante 7 minutos aproximadamente (dependerá de lo fina que la hayaís estirando).
En una sartén grande colocad el queso partido en trozos y empezad a fundirlo. Añadid la leche y dejad que se disuelva, removiendo hasta que esté bien fundido. Agregad la pasta, removedla para que quede toda bien impregnada de la salsa. Emplatad, espolvoread por encima las nueces y servid calentito.
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Sometimes something that you want to eat gets into your head and there's no way of getting it out until you manage to eat it. Well, this recipe is one of those cases. One good day I was at work and I suddenly wanted to eat pumpkin stuffed pasta with gorgonzola sauce and walnuts. As I didn't though it would be easy finding it at any restaurant I decided to go for the homemade pasta. Therefore I wrote M, looking forward to her sending me a good and reliable fresh homemade pasta recipe. After a month or so, and almost having forgotten of what I wanted to eat, I recieved a package from Italy for my birthday. Besides a couple of books, the gift came with a hand written recipe of "Capplaz Ferraresi" with drawings. It was one of those really thoughtful presents that may seem easy but are the ones that really touch you. It looks as that pumpkin stuffed pasta is typical from Ferrara and M got me he recipe from a friend of her from Ferrara.
Now I just had a problem, I had to find the "hard grain flour" that the recipe asked for. I searched on the internet and at my local stores, in case it had another name around here, but as I couldn't find it I decides to wait for a trip I had to Sardinia to see if I could find it there. Looking in supermarkets there didn't help me either and all that I found was semolina. A man at one of the shops told me that it was what people bought there to make fresh pasta, so I packed a kilo in my bag and brought it back home with me. It wasn't exactly what the recipe asked for, but the final product was way more than fine. After that I discovered that the brand De Cecco sold it on their page. And could send it home to you, but for an experimental recipe maybe it was just too much.
Now I just had a problem, I had to find the "hard grain flour" that the recipe asked for. I searched on the internet and at my local stores, in case it had another name around here, but as I couldn't find it I decides to wait for a trip I had to Sardinia to see if I could find it there. Looking in supermarkets there didn't help me either and all that I found was semolina. A man at one of the shops told me that it was what people bought there to make fresh pasta, so I packed a kilo in my bag and brought it back home with me. It wasn't exactly what the recipe asked for, but the final product was way more than fine. After that I discovered that the brand De Cecco sold it on their page. And could send it home to you, but for an experimental recipe maybe it was just too much.
Next problem, I had no time to cook them so one thing lead to another and since everything begun 7 months passed until I finally made them. Almost as a pregnancy! :P
I leave you here the delicious pasta and sauce recipe that I wanted because the original recipe recommended butter and sage as fixing. I'll have to make them like that another day.
I leave you here the delicious pasta and sauce recipe that I wanted because the original recipe recommended butter and sage as fixing. I'll have to make them like that another day.
INGREDIENTS: (Serves 4)
Pasta:
- 2 eggs
- 200g semolina or hard grain flour
- Salt
- 1/2 kg butternutsquash
- Salt
- Pepper
- 2 teaspoons of breadcrumbs
- 200g grated parmesan cheese
- 1 pinch of nutmeg
- 2 tablespoons of milk
- 200g gorgonzola cheese
- 1/2 glass of milk
- 12 chopped walnuts
- Salt
For the stuffing I must admit I cheated. The original recipe said you had to have the pumpkin or butternut squash in the oven 45 minutes to 200º until it was soft, but as it's summer and at home we have a non oven policy, I peeled it and cooked it in the microwave until it was really soft. No matter how you make it, crush it with a folk until you obtain almost a puree. Add the nutmeg, milk, breadcrumbs and cheese until you get a thick paste.
Cut a big piece of the pasta dough and roll it our thinly. Keep the rest covered and in the fridge. Cut squares of pasta, put some stuffing and fold them diagonaly to mae a triangle. Join the sides that have the same angle and the other one fold it backwards.
Add the pasta to boiling water with salt and cook for 5 to 7 minutes (depending on how thin and big are your capellaci).
In a big pan put the cheese and start to melt it. Add the milk, let it disolve and blend in with the milk. Add the pasta, stir quickly to make sure you don't over cook it and all the sauce gets to every piece. Spinkle the chopped walnuts and serve while hot.
2 comentarios:
you're my hero!!
No way! :P
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