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Tortelli(less) di zucca
Ingredients
- For the tomato sauce
- - 125ml/4fl oz olive oil
- - 13 garlic cloves, chopped
- - pinch dried chilli flakes
- - 1 litre/1¾ pint tomato passata
- - 2 tsp fine sea salt
- For the mustard fruit purée
- - 70g/2½oz mustard fruits, syrup reserved (available online and in some Italian delis)
- For the tortelli(less) di zucca
- - 1 large pumpkin, preferably Ironbark, cut into 3cm/1¼in wedges
- - olive oil
- - 3 shallots, finely chopped
- - 1 small red chilli, finely chopped
- - 2 garlic cloves, finely chopped
- - 250g/9oz cavolo nero, washed and roughly chopped
- - 2 unwaxed lemons, finely grated zest only
- - 120g/4¼oz Parmesan or Grana Padano Cheese, thinly sliced
- - 30 large sage leaves
- - 12 amaretti biscuits
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