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Barbagioan Pumpkin Fritters

  • Appetizers
Liguria

Ingredients: Per 4 servings

  • 2 lb yellow pumpkins
  • 4 eggs
  • 3 ½ oz grated Parmigiano Reggiano cheese
  • 3 ½ oz grated Pecorino cheese
  • 2 cloves of garlic
  • 1 ¾ oz Rice
  • 1 ¾ oz butter
  • ½ cup extra virgin olive oil
  • lb all-purpose flour
  • water
  • extra virgin olive oil
  • salt

Preparation:

Peel the pumpkin and put it through a mincer. Put in a pan and bake in a moderate oven at 350°F for 10 minutes, then wrap in a dish towel, squeeze out well and transfer to a bowl. Add garlic and chopped parsley, the eggs, grated cheeses, oregano, rice (separately boiled until “al dente”), the melted butter and the oil. Season with salt and pepper to taste amd mix thoroughly. Prepare the pasta dough with flour, water, oil and a pinch of salt. Roll out a sheet, and then arrange dollops of filling on it. Close the pasta dough in the shape of square “agnolotti” and fry in oil. Serve piping hot.