Cappellacci di Zucca - by Chiara Righetti
Chiara Righetti is fluent in pasta and has built up her extensive knowledge from working in restaurants. After a decade in London, you can now find her creations at Mangia and Circolo in Copenhagen....
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Ingredients
- Pumpkin (Violina)
- 40% Parmigiano (24 months or 30 months, the saltier the better)
- Grated nutmeg
- Salt
- pepper
- Herbs (rosemary and sage works are pumpkin's best friends)
- 1 M/L egg pr. guest (an unwritten rule followed by Chiara since her grandmother taught her how to do this dish)
- 100 grams of flour '00' pr. egg
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