Caramelle with Mortadella and Pumpkin Velouté

Step 1

Preheat the oven to 350°F.

Step 2

For the pumpkin veloutéClean the pumpkin, removing the seeds and leaving the skin.  Cut it into slices and season with salt, a drizzle of oil and bake for 50 minutes.

Step 3

Meanwhile, heat the broth in a saucepan over low heat.

Step 4

Remove the pumpkin from the oven and remove the pulp. Purée with 2 ladles of warm broth, a few rosemary leaves, 2 Tbsp. oil, a pinch of salt and freshly ground pepper.

Step 5

For the fillingBlend the mortadella with 1 egg, the Grana Padano and the amaretti.

Step 6

For the caramelle (candy shaped stuffed pasta)Mix the flour with 1 egg, 1/2 Tbsp. oil and 4 Tbsp. water, working the ingredients until you have a smooth and soft mixture. Flour a work surface and roll out the dough into a ⅛” thick sheet. Cut out circles (2 ¼” diameter).  Placing a walnut-size ball of the filling in the center of each circle; fold over into half moons. Flatten the dough around the filling to remove the air. Press the ends of the crescent between your fingers and press the filing with your thumb to give the shape of a piece of candy twisting the ends like a candy wrapper.

Step 7

Melt 2 Tbsp. butter in a saucepan over medium-low heat.

Step 8

Bring a large pot of water to a boil and add salt. Add the caramelle to the boiling water and cook for 3 minutes or until they float to the surface. Drain with a slotted spoon and toss in the melted butter.

Step 9

Pour the pumpkin velouté into shallow bowls and distribute the caramelle on top. Garnish with rosemary sprigs and serve immediately.