Italian Recipes
RIPIENO DI ZUCCA

RIPIENO DI ZUCCA

Pumpkin Stuffing

How to make the Pumpkin Stuffing:

Bake the pumpkin at 500°F until cooked, approx. 25 mins. Remove from oven and puree, preferably by hand. Let cool, add half of the crushed amaretti, and all other ingredients, chop and mix until you achieve a smooth mixture. If necessary, pass mixture through a sieve. Place the stuffing in a cool place for 24 hours.

This stuffing is suitable for large tortelloni. The most suitable sauce is butter and Parmigiano. When serving the pasta, sprinkle the remainder of the crushed amaretti over the tortelloni just dished so that amaretti remain crunchy.

Note:
In some cases the crushed amaretti are mixed with the grated Parmigiano.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM