Cappellaci di Zucca

Name: Cappellaci di Zucca
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 eggs; 1 teaspoons nutmeg; 237 milliliters freshly grated Parmigiano-Reggiano plus 1/4 cup; 4 sage leaves; 4 servings Salt and pepper to taste; 1 kilograms buttermilk squash, baked 1 hour at 350 degrees F, scooped out, with seeds and skinless; 8 Tbsps unsalted butter

Cappellaci di Zuccan is a gluten free, primal, and fodmap friendly main course. One portion of this dish contains around 15g of protein, 32g of fat, and a total of 485 calories. This recipe serves 4. A mixture of eggs, buttermilk squash, parmigiano-reggiano plus 1/4 cup, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Bring 6 quarts water to boil and add 2 tablespoons salt.

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Water

Salt

In a large mixing bowl, mix squash, eggs, cheese and nutmeg together until smooth and homogenous. Season with salt and pepper and set aside.

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Salt And Pepper

Cheese

Nutmeg

Squash

Egg

Equipment you will use

Mixing Bowl

Cut pasta sheets into 3inch squares.

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Lasagne Noodles

Place 1 teaspoon squash filling in center of each, fold to form triangles, pressing firmly around all edges. Take two further corners and bring together and press firmly to attach and form little

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Squash

hats.

Place cappellacci in boiling water and lower heat to high simmer. Cook until tender, about 2 to 3 minutes.

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Water

Melt butter in a 12 to 14 inch saute pan an add sage. Carefully drain pasta and place in pan with butter. Warm gently 1 minute and serve.

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Butter