GONZAGA-STYLE PUMPKIN TORTELLI
Photo: Italymagazine.com
Select a pumpkin that is very sweet and floury, bake three kilos of it and skin it.
Add to the pumpkin some grated Parmesan cheese, bread crumbs, 1.6 cup of macaroons pounded in a mortar, and some pieces of candied citron and “mostarda” fruit pickle. Flavor with cinnamon, pepper and grated lemon zest. Mix all the ingredients together well.
Roll out some pastry not too thin, and place on it some dollops of filling, cover with another layer and then cut out the “tortelli” about two and a half to three inches per side. Cook in abundant salted water, drain, and dress in layers in a preheated tureen with abundant melted butter and grated Parmesan cheese.
Ingredients & Directions
Source: http://www.thecooksguide.com/articles/food-and-drink.html
Wine would be served at the end of each course. Madeira and sherry after. Bourbon and Whiskey had already been invented. Following entrees chilled champagne was a favorite with the ladies. Lemonade, and hot tea were popular beverages according the region/country, too.
Drinks
There is a alternate recipe on the ItalyMagazine.com Website
In 1796, Reggio Emilia was chosen as venue for the second congress of the Cispadane cities and on the 15th of October of that year, a "Patriotic Dinner" was offered by the Community of Novellara (in the Province of Reggio Emilia) to Napoleon Bonaparte, Commander of the Italian Army, just arrived from Reggio to visit the outposts deployed in the lowlands between Novellara, Reggiolo and Guastalla. Among the dishes offered to the general, which included fish, meat and desserts, were these Gonzaga-style Pumpkin Tortelli.
Source: www.academiabarilla.com
18 | Ceres Magazine | Spring 2016