I’ve eaten a lot of yummy things in Italy, but this recipe was definitely one of the tastiest. For Christmas lunch, we started out with polenta with a cheese sauce topping. Our second course was “cappellacci con la zucca” — literally, “big ugly hats with squash” and a delicious tomato sauce (mine was meat-free, and I’m posting that version of the sauce here); for our third course, a vegetable dish similar to ratatouille or pisto manchego, and finally, for dessert, Pandoro (similar to pannettone but without fruit).
Cappellacci con la zucca
Pasta: Make pasta (with flour and eggs, NO water).
Roll dough out (or use a machine). Cut into squares about 2 inches by 2 inches.
Filling: Bake the squash (DON’T boil; it makes it too liquid). Mash squash with fork and add lots of parmesan cheese, a pinch of salt, and nutmeg to taste.
Assembly: Dab teaspoon of filling into the squares of pasta. Fold over once into a triangle, and pinch sides closed. Fold again. Roll around finger; this gives it its shape. “Cappellacci” means “big ugly hats”.
Boil in salted water for about 6 minutes.
Top with sauce.
garlic (1-2 cloves)
bay leaf (1)
cloves (tiny pinch)
basil (2-3 leaves)
red wine (1/2 glass)
salt & pepper
tomato sauce (or tomatoes)
Chop all vegetables finely (or use a blender). Sautee in olive oil. Add wine and let evaporate, then add tomatoes. Let boil on a low flame for 40-60 minutes.