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Pumpkin dumplings with savoury zabaglione

Hard
50 MIN

Ingredients

FOR 4 SERVINGS

Preparation

Ingredients
For the dumplings: 3 tablespoons of buckwheat flour, 1 tablespoon of white flour, 2 eggs, 150 ml of sparkling water.
For the filling: 1 shallot, 250 g mantovana pumpkin, 1 sprig of rosemary, 50 g of sliced almonds, extra virgin olive oil, salt to taste;
For the savoury zabaglione: 2 egg yolks, 5 tablespoons of extra virgin olive oil, 1 pinch of cinnamon, salt and pepper to taste.

Instructions:
For the filling:

  1. Clean and chop the shallot. Clean and cut the pumpkin into cubes. Place the vegetables in a pan with three tablespoons of extra virgin olive oil and a sprig of rosemary (which can be removed at the end of the cooking process). Add salt and pepper and mix well. Make sure that the vegetables do not stick to the pan and add a drizzle of hot water or broth if needs be.
  2. After 10 minutes, add the 40 g of sliced almonds. Stir and cook until the pumpkin is soft, but still firm.

For the savoury zabaglione:

  1. Whisk the egg yolks with a little salt and two tablespoons of water in a container suitable for bain-marie cooking. Place this container inside the larger pan that you have prepared with hot water and place on the hob over a low heat.
  2. Season with a hint of cinnamon and continue whisking until it becomes light and fluffy.
  3. Remove from the hob, continue whisking vigorously and add one tablespoon of extra virgin olive oil at a time.
  4. Prepare the crêpes. Mix the two types of flour in a bowl together with a pinch of salt. First add the eggs and then the sparkling water, continue whisking vigorously.
  5. Heat the pan for the crêpes and add a little oil. Then use a ladle to pour in just enough batter to cover the surface of the pan with a uniform layer.
  6. Cook the crêpe on both sides and transfer it somewhere warm. Proceed as follows to make additional crêpes until you have used up all of the batter.

 

To prepare the dumplings, place a good spoonful of pumpkin at the centre of each crêpe. Make a small dumpling that you will be able to seal by tying the parcel with a sprig of chive. Place the dumplings on the diner's plates and baste with a few tablespoons of savoury zabaglione. You can complete the dish by decorating with the remaining sliced almonds, or if you prefer to try something a little more unusual, a crumbled amaretto biscuit.

 

A little extra

For the filling, use Monini's Classico extra virgin olive oil, whilst for the savoury zabaglione, we recommend using Monini's Bios Extra Virgin oil.

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